What steak cut is best?

Flank, skirt, ribeye, or NY strip are great. Flank and skirt slice thin and absorb marinades nicely; ribeye offers decadence. Sirloin works well when budget-conscious — search for good marbling.

How do I keep steak tender?

Don’t overcook. Rest 5–10 minutes before slicing, always cut against the grain, and slice thin.

Can I make this dairy-free?

Yes. Use plant-based yogurt or avocado blended with lemon and mustard as the sauce base.

Is this suitable for Whole30?

Absolutely. Replace yogurt with compliant mayo or mashed avocado and ensure mustard meets Whole30 rules for Whole 30 Family Dinners .

Can I grill everything on a sheet pan?

Yes. Grill steak and zucchini together on a sheet pan in a hot oven or on the grill for convenience.

A Unique Meal Prep Idea — Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss

Name: Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss — A Unique Meal Prep Idea
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 lb steak (flank, ribeye, New York strip — or sirloin if you want to save money); 2 medium zucchini (or substitute bell peppers or asparagus); 2 Tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 Tbsp Dijon mustard (optional for a tangy kick); 1 cup sour cream or Greek yogurt (use plant-based yogurt to make it dairy-free); 2 Tbsp fresh herbs, chopped (chives, parsley, or a mix); 2 cups cooked rice or mashed potatoes (jasmine rice for fragrance; cauliflower mash for a low-carb version)

Description

A simple, flexible bowl: seared steak, smoky grilled zucchini, a tangy-herb sauce, and your choice of rice or mash. Great for quick dinners or batch meal prep.

Ingredients

Scale

Steak

1 lb steak (flank, ribeye, New York strip — or sirloin if you want to save money)

Veggies

2 medium zucchini (or substitute bell peppers or asparagus)

Sauce

2 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Dijon mustard (optional for a tangy kick)
1 cup sour cream or Greek yogurt (use plant-based yogurt to make it dairy-free)
2 Tbsp fresh herbs, chopped (chives, parsley, or a mix)

Base

2 cups cooked rice or mashed potatoes (jasmine rice for fragrance; cauliflower mash for a low-carb version)

Instructions

Dry and season the steak. Pat the meat with paper towels to remove moisture. Rub all over with salt, freshly ground pepper, and a light dusting of garlic and onion powder. Let it sit on the counter for 15–20 minutes so it warms slightly — this helps it sear evenly.
Whip up the sauce. In a medium bowl, stir together the sour cream (or yogurt), Dijon (if using), chopped herbs, garlic powder, salt and pepper until smooth. Chill in the fridge while you cook so the flavors mellow.
Prep the zucchini. Cut the zucchini into uniform slices or lengthwise planks. Toss with a little olive oil, salt, and pepper. Heat your grill or grill pan to medium-high and cook the zucchini 2–3 minutes per side until you see dark grill marks and it becomes tender. Transfer to a plate and keep warm.
Sear the steak. Add a drizzle of olive oil to a hot grill pan or skillet. Cook the steak 3–4 minutes per side for medium-rare (adjust time for thicker cuts or preferred doneness). Move the steak to a cutting board and let it rest 5–10 minutes so the juices redistribute.
Slice and assemble. Thinly slice the steak against the grain. Divide the rice or mashed potatoes among bowls, arrange grilled zucchini on top, and fan the steak slices over the vegetables. Spoon the creamy herb sauce over everything or serve it on the side.

Notes

Meal-prep friendly: Store the sauce separately from the rice/mashed base to avoid soggy bowls.
Rest the steak: Letting the meat rest before slicing keeps it juicy.
Low-carb option: Swap rice for cauliflower mash and use Greek yogurt for a richer sauce.
Make it dairy-free: Use a plain, unsweetened plant-based yogurt in place of sour cream.

Nutrition

Serving Size: 1 bowl
Calories: 550kcal
Sugar: 3g
Sodium: 600mg
Fat: 25g
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg