The Grilled Steak Bowl with Zucchini is a fresh and tasty meal that brings together juicy, smoky steak and tender grilled zucchini. It’s a simple dish but full of flavors that come from the natural char of the grill and the mix of veggies and steak in one bowl. You get a nice balance of protein and greens, making it feel like a meal that’s both satisfying and light.
I love this bowl because it’s quick to throw together, especially when the grill is fired up on a nice day. One tip I always use is to marinate the steak just a little bit beforehand—it adds extra flavor and helps keep the meat tender. The zucchini cooks fast and gets that perfect hint of smokiness without losing its crispness, which really makes the bowl pop.
My favorite way to enjoy this dish is with a simple drizzle of a lemon or herb dressing, just enough to brighten everything up without overpowering the natural flavors. It’s perfect for a relaxed dinner or even lunch the next day, and it’s one of those bowls you’ll find yourself going back to again and again because it just hits the spot.
Key Ingredients & Substitutions
Steak: Flank or skirt steak work best here because they grill quickly and stay tender when sliced thin. If you prefer, sirloin or ribeye are great alternatives, just adjust cooking time.
Zucchini: Thick slices help zucchini hold up on the grill without falling apart. If you can’t find zucchini, yellow squash is a good swap and adds a nice color contrast.
Rice: Jasmine or basmati rice bring a fluffy texture that pairs well with grilled flavors. For a healthier option, try quinoa or cauliflower rice.
Spices & Citrus: Ground cumin and smoked paprika add warmth and depth. Fresh lime juice brightens the dish—lemon can be swapped if you prefer a slightly different citrus note.
How Can I Grill Steak and Veggies Perfectly Without Overcooking?
Grilling both steak and veggies requires timing and attention. Here’s how to nail it:
- Get your grill hot before adding food; this helps create nice grill marks and seals juices.
- Marinate steak to enhance flavor and keep it moist during quick cooking.
- Grill veggies first since they cook quickly—watch closely to avoid burning.
- Steak cooks fast—4-5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer for best results (130-135°F for medium-rare).
- Rest steak after grilling to let juices redistribute. This keeps it tender when sliced.
- Slice steak against the grain for the most tender bites.
Equipment You’ll Need
- Grill or grill pan – I recommend this because it creates those nice grill marks and smoky flavor.
- Sharp knife – makes slicing the steak thin and even, which is perfect for bowls.
- Cutting board – for prepping the vegetables and steak safely and easily.
- Tongs or spatula – to turn the veggies and steak on the grill cleanly.
- Meat thermometer (optional) – helps check steak doneness without cutting into it.
- Small mixing bowls – for marinating the meat and tossing veggies if needed.
Flavor Variations & Add-Ins
- Protein swap: Use chicken, shrimp, or tofu instead of steak for a different protein option.
- Cheese: Crumbled feta or queso fresco adds a nice tang if you like extra flavor on top.
- Veggies: Add sliced bell peppers, cherry tomatoes, or red onion for more color and variety.
- Spices & herbs: Sprinkle some chili flakes, cumin, or cilantro to give the dish a new twist.
Grilled Steak Bowl with Zucchini
Ingredients You’ll Need:
For the Steak:
- 1 lb (450g) flank steak or skirt steak
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lime (or lemon)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
For the Veggies and Rice:
- 2 medium zucchinis, sliced into thick rounds
- 1 small yellow squash (optional), sliced into rounds
- 1 red bell pepper (optional), cut into chunks
- 1 tbsp olive oil
- 2 cups cooked white rice (jasmine or basmati)
- Fresh cilantro or parsley, chopped (for garnish)
Time Needed
This meal takes about 10 minutes to prep and 15 minutes to cook, plus 30 minutes to marinate the steak. So, around 55 minutes total if you include marinating, and less if the steak marinates while you do other things.
Step-by-Step Instructions:
1. Marinate the Steak
In a small bowl, mix 1 tablespoon olive oil, garlic, lime juice, ground cumin, smoked paprika, salt, and pepper. Rub this marinade all over the steak. Let it sit for at least 30 minutes at room temperature, or up to 2 hours in the fridge for deeper flavor.
2. Prep and Grill the Vegetables
Preheat your grill or grill pan to medium-high heat. Brush the zucchini, yellow squash, and red bell pepper with the remaining 1 tablespoon olive oil. Season with salt and pepper. Grill the veggies for 2-3 minutes on each side until they’re tender and have lovely grill marks. Remove and set aside.
3. Grill the Steak and Assemble
Place the marinated steak on the hot grill. Cook for about 4-5 minutes per side for medium-rare—adjust time if your steak is thicker or if you like it more cooked. Remove the steak and let it rest for 5 minutes to keep it juicy.
Slice the steak thinly against the grain. In each bowl, spread a layer of cooked rice, then arrange the grilled zucchini, other grilled veggies, and steak slices on top. Sprinkle with chopped cilantro or parsley.
4. Serve and Enjoy
Add a lime wedge on the side for extra brightness if you like, then dig in! This bowl is fresh, flavorful, and perfect for a quick weeknight dinner or meal prep.
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the fridge overnight before marinating and grilling. Thawing helps ensure even cooking and better texture.
Can I Make This Bowl Ahead of Time?
Absolutely! You can grill the steak and veggies in advance, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently before assembling the bowl.
What Can I Substitute for Rice?
If you want a lighter or gluten-free option, try quinoa, cauliflower rice, or even cooked farro. They all work wonderfully as a base for this bowl.
How Do I Know When the Steak Is Done?
For medium-rare, grill about 4-5 minutes per side depending on thickness, or use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C). Letting the steak rest afterward keeps it juicy.