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steak bowl zucchini recipe - Steak Bowl Zucchini served in a white bowl overhead view
Chloe

Steak Bowl Zucchini

steak bowl zucchini recipe made easy at home. A vibrant, protein-packed bowl featuring juicy grilled steak, tender zucchini, and fluffy rice, all brought toge
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

Steak & Marinade
  • 1.5 lbs skirt steak or flank steak trimmed
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tbsp olive oil divided
  • 2 tbsp fresh lime juice about 1 lime
  • 3 cloves garlic minced
  • 1 tsp black pepper freshly ground
  • 1 tsp smoked paprika optional
Bowl Components
  • 2 cups white or brown rice cooked, about 1 cup dry
  • 4 medium zucchini sliced lengthwise into 1/4-inch planks
  • 1 tbsp olive oil for brushing
  • 1/2 tsp salt for seasoning zucchini
  • 1/4 tsp black pepper for seasoning zucchini
Sauce
  • 1/3 cup mayonnaise or Greek yogurt
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp soy sauce
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • 1 tbsp water to thin if needed
Optional Garnishes
  • 1/4 cup fresh cilantro chopped
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds toasted
  • 1 lime cut into wedges

Method
 

  1. In a shallow dish or large resealable bag, combine the soy sauce, 1 tablespoon olive oil, lime juice, minced garlic, black pepper, and smoked paprika (if using). Add the steak, ensuring it's fully coated. Marinate at room temperature for 15 minutes while you prep other ingredients, or refrigerate for up to 2 hours for deeper flavor.
  2. Prepare 2 cups of rice according to package instructions so it's ready when the steak and zucchini are done. In a small bowl, whisk together all sauce ingredients (mayonnaise, sriracha, soy sauce, honey, garlic, and water) until smooth. Set aside.
  3. Preheat a grill, grill pan, or large skillet over medium-high heat. Brush the zucchini planks lightly with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and marked with grill lines. Remove to a plate and set aside.
  4. Remove the steak from the marinade, letting excess drip off. Grill for 4-6 minutes per side for medium-rare (135°F internal temperature), or until desired doneness is reached. Transfer to a cutting board and let rest for 5-10 minutes.
  5. Thinly slice the rested steak against the grain. Cut the grilled zucchini planks into bite-sized pieces. Divide the cooked rice among four bowls. Top with sliced steak and zucchini pieces.
  6. Drizzle the prepared sauce generously over each bowl. Garnish with chopped cilantro, sliced green onions, and sesame seeds if desired. Serve immediately with lime wedges on the side for squeezing over the top.