Name: Grilled steak in a bowl with creamy sauce and grilled zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Beef SteaksSelect two high-quality sirloin or flank steaks, about 8 ounces each, ensuring they are at least one inch thick for proper grilling.; ZucchiniChoose two medium-sized, firm zucchini; these will be sliced into planks and grilled for a smoky vegetable component.; Olive OilNeeded for coating both the zucchini and the steak prior to grilling, helping to prevent sticking and promoting a nice char.; Coarse Salt and Black PepperEssential seasonings for aggressively flavoring the beef and the vegetables before they hit the heat.; Shallots and GarlicFinely minced aromatics that form the flavorful foundation of the creamy finishing sauce.; Beef BrothUse a low-sodium, high-quality beef broth to thin the sauce and add deep, savory umami notes without overpowering the steak.; Heavy Cream or Cream CheeseProvides the rich texture and luxurious mouthfeel necessary for the defining creamy sauce element.; Dijon Mustard and Cider VinegarA small amount of both ingredients is critical for balancing the richness of the cream with necessary acidity and tang.; Dried ThymeThis herb adds a subtle, earthy undertone that pairs beautifully with the grilled beef and the savory creamy base.

Ingredients

Scale

Beef SteaksSelect two high-quality sirloin or flank steaks, about 8 ounces each, ensuring they are at least one inch thick for proper grilling.
ZucchiniChoose two medium-sized, firm zucchini; these will be sliced into planks and grilled for a smoky vegetable component.
Olive OilNeeded for coating both the zucchini and the steak prior to grilling, helping to prevent sticking and promoting a nice char.
Coarse Salt and Black PepperEssential seasonings for aggressively flavoring the beef and the vegetables before they hit the heat.
Shallots and GarlicFinely minced aromatics that form the flavorful foundation of the creamy finishing sauce.
Beef BrothUse a low-sodium, high-quality beef broth to thin the sauce and add deep, savory umami notes without overpowering the steak.
Heavy Cream or Cream CheeseProvides the rich texture and luxurious mouthfeel necessary for the defining creamy sauce element.
Dijon Mustard and Cider VinegarA small amount of both ingredients is critical for balancing the richness of the cream with necessary acidity and tang.
Dried ThymeThis herb adds a subtle, earthy undertone that pairs beautifully with the grilled beef and the savory creamy base.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Steak and Zucchini
Step 2: Grill the Vegetables
Step 3: Cook the Steak
Step 4: Prepare the Creamy Sauce
Step 5: Slice and Assemble the Bowl

Notes

For the best texture, always pat your steaks completely dry before seasoning and grilling to ensure a proper sear, and let them rest tented for 10 minutes after cooking to redistribute the juices.
If storing leftovers, keep the sliced steak and grilled zucchini separate from the creamy sauce; refrigerate all components tightly sealed for up to three days.
Reheat the steak slices quickly in a hot pan until just warm, gently whisking the chilled sauce over very low heat, adding a small splash of broth if it has thickened too much in the fridge.
To balance the richness of the cream sauce, finish your bowl with a sprinkle of fresh chopped chives or parsley for a pop of color and a fresh aromatic lift.

Author: Kristin Romick
Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Ingredients

Instructions

Notes

Share

Copy short link