Go Back
Extreme macro close-up of a juicy slice of medium-rare steak in a Grilled Steak Bowl, showing a glossy oily sheen and velvety white garlic cream sauce drip.

Grilled Steak Bowl with Velvety Garlic Cream and Blistered Zucchini

This Grilled Steak Bowl features juicy medium-rare steak, charred edges, and a velvety white garlic cream sauce served over porous fluffy quinoa and blistered zucchini. A high-protein, restaurant-quality meal perfect for healthy weeknight dinners.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Ribeye or Sirloin Steak at room temperature
  • 1 tbsp Avocado Oil or other high-heat oil
  • 1 tsp Coarse Sea Salt
  • 1 cup Quinoa rinsed
  • 2 cups Water or Broth
  • 2 whole Zucchini sliced into rounds
  • 1/2 cup Heavy Cream
  • 3 cloves Garlic minced

Equipment

  • 1 Outdoor Grill or Cast Iron Grill Pan
  • 1 Small saucepan
  • 1 Meat Thermometer

Method
 

Preparation
  1. Combine quinoa and water in a pot. Bring to a boil, then simmer for 15 minutes. Fluff with a fork to ensure porous, fluffy grains.
  2. Rub steak with oil and salt. Grill over high heat (450°F) for 4-5 minutes per side until charred edges form and internal temperature reaches 130°F.
  3. Toss zucchini with oil and grill over direct heat until distinct blistered char marks appear.
  4. Whisk heavy cream and minced garlic over low heat in a saucepan until thickened into a velvety white garlic cream sauce.
  5. Slice steak against the grain. Layer quinoa, zucchini, and steak in a bowl. Drip the sauce over the steak in an irregular pattern.

Notes

Rest the steak for 10 minutes before slicing to keep it juicy.
Use a high-heat oil to achieve the glossy sheen without smoking out your kitchen.