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Garlic Butter Steak and Zucchini Bowl

A hearty and nutritious bowl featuring perfectly seared steak, tender grilled zucchini, and fluffy rice, all drizzled with a rich creamy garlic herb sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Modern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs sirloin or ribeye steak approx 1-inch thick
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper freshly cracked
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika optional
Vegetables & Base
  • 2 medium zucchini sliced into rounds
  • 1 tbsp olive oil for zucchini
  • 0.5 tsp dried oregano
  • 3 cups cooked jasmine rice hot
Creamy Garlic Sauce
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.25 cup heavy cream
  • 2 tbsp Parmesan cheese grated
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley chopped

Equipment

  • Cast iron skillet
  • Chef's Knife
  • Cutting Board
  • Whisk

Method
 

  1. Remove steak from fridge 30 mins prior to cooking to reach room temp. Pat dry and season with salt, pepper, garlic powder, onion powder, and paprika.
  2. Heat a cast-iron skillet over medium-high heat. Sear steak for 4-5 mins per side for medium-rare. Remove and let rest for 10 mins.
  3. In the same skillet, add zucchini rounds. Cook 2-3 mins per side until golden. Season with oregano, remove and set aside.
  4. Reduce heat to medium-low. Melt butter in the skillet and sauté minced garlic for 1 min.
  5. Whisk in heavy cream and Dijon mustard. Simmer 2 mins until slightly thickened.
  6. Stir in Parmesan cheese until smooth. Remove from heat and stir in parsley.
  7. Slice steak against the grain.
  8. Assemble bowls with rice, steak, and zucchini. Pour sauce over steak and serve.

Notes

Store leftovers in airtight containers for up to 3 days. Reheat gently.