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Cozy Grilled Steak Bowl with Zucchini

Cozy grilled steak bowl with zucchini features charred grilled zucchini and sliced steak over rice or quinoa for a hearty, healthy-bowl meal-prep style dinner. Medium-rare steak is rested, then layered with fresh tomatoes, feta, herbs, and a drizzle of balsamic glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
rest time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and zucchini
  • 1.5 lb sirloin or ribeye steak
  • 3 zucchini
  • 3 tbsp olive oil
  • 3 garlic
  • 0.5 tsp salt and pepper Use to taste; season steak and zucchini.
For bowls
  • cooked rice or quinoa Enough for 4 bowls.
  • 1 cup cherry tomatoes Halved.
  • 4 oz feta cheese Crumbled.
  • 0.25 cup fresh herbs (basil, parsley) Chopped.
  • 2 tbsp balsamic glaze For drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Season the steak and zucchini with olive oil, garlic, salt, and pepper, rubbing to coat evenly. Preheat a cast iron skillet over medium-high heat.
Grill steak
  1. Grill the steak for 4-5 minutes per side for medium-rare, then check for doneness. Use a quick visual cue of browned crust and minimal juices on the surface.
  2. Transfer the steak to a plate and let it rest for 10 minutes. The steak should look slightly less taut as juices redistribute.
  3. Slice the rested steak against the grain into thin pieces. The slices should show a tender, even texture throughout.
Grill zucchini
  1. Grill the zucchini for 3-4 minutes per side until charred and tender. Look for visible grill marks and softened edges.
Assemble bowls
  1. Assemble bowls by layering cooked rice or quinoa, sliced steak, grilled zucchini, and halved cherry tomatoes. The bowl should be piled in distinct sections for a fanned steak look.
  2. Top each bowl with crumbled feta and fresh herbs, then drizzle with balsamic glaze. Finish with herbs visible on top and glaze in thin ribbons.

Notes

For best grill flavor and clean char, make sure zucchini is well coated with olive oil and let the skillet get fully hot before adding steak. Refrigerate assembled leftovers in airtight containers for up to 3 days, keeping glaze separate if possible for best texture. Freezing is not recommended for the grilled components and toppings, but you can freeze plain cooked steak for up to 2 months. For a lighter option, swap feta for a smaller amount of part-skim mozzarella or omit it for a dairy-free protein bowl.