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Grilled Steak Bowl with Creamy Sauce and Zucchini

A high-protein, low-carb steak bowl featuring juicy grilled ribeye, tender zucchini, and a cooling garlic Greek yogurt sauce. Perfect for meal prep or a healthy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 2 lbs steak ribeye or sirloin
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tbsp olive oil divided use
  • to taste salt and pepper
Vegetables
  • 2 zucchinis sliced
  • 1 red onion sliced
  • 1 bell pepper sliced
  • 1 avocado sliced
  • Fresh cilantro for garnish
Creamy Sauce
  • 1 cup Greek yogurt
  • 2 cloves garlic minced

Equipment

  • Grill or Cast Iron Skillet
  • Mixing bowls
  • Chef's Knife
  • Cutting Board

Method
 

  1. Take the steak out of the fridge and let it sit for 30 minutes to reach room temperature. Pat dry.
  2. In a small bowl, mix paprika, cumin, salt, and pepper. Rub the steak with 1 tbsp olive oil and coat with the spice mix.
  3. Prepare the sauce: Whisk together Greek yogurt, minced garlic, and remaining 1 tbsp olive oil. Season with salt and pepper. Refrigerate.
  4. Preheat grill or skillet to medium-high heat. Sear steak for 4-5 minutes per side for medium-rare. Remove and let rest for 10 minutes.
  5. In the same pan or on the grill, cook zucchini, onion, and bell pepper until tender-crisp and charred (approx 5-7 mins).
  6. Slice steak against the grain.
  7. Assemble bowls with vegetables, steak, and sliced avocado. Drizzle with creamy sauce and garnish with cilantro.

Notes

Serve over quinoa or brown rice if not strictly low-carb.