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Cozy Grilled Steak Bowl with Zucchini

Cozy grilled steak bowl with zucchini featuring flank steak over herbed grains, caramelized grilled zucchini rounds, cherry tomatoes, and a bright chimichurri drizzle. Charred, tender steak is sliced against the grain and layered into warm quinoa or brown rice for an easy summer dinner bowl.
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Prep Time 20 minutes
Cook Time 20 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Flank steak or sirloin
  • 1.5 lb flank steak or sirloin
Zucchini and seasoning
  • 2 medium zucchini sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1 tsp salt for steak seasoning and zucchini
  • 0.5 tsp pepper for steak seasoning and zucchini
  • 1 tsp garlic powder for steak seasoning
  • 0.5 tsp smoked paprika for steak seasoning
Bowls
  • 2 cup cooked quinoa or brown rice warmed
  • 1 cup cherry tomatoes halved
  • 0.5 cup crumbled feta
Chimichurri drizzle
  • 1 cup parsley
  • 4 garlic cloves
  • 0.5 cup olive oil
  • 3 tbsp red wine vinegar
  • 0.25 tsp salt to taste for chimichurri
  • 0.25 tsp red pepper flakes to taste for chimichurri

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend parsley, garlic, olive oil, and red wine vinegar until a chunky sauce forms, then set aside.
Grill the steak
  1. Rub flank steak with olive oil and the steak seasoning, then grill over high heat for 4-5 minutes per side for medium-rare until browned with grill marks.
  2. Rest the steak for 10 minutes, then slice against the grain into thin pieces.
Grill the zucchini
  1. Toss zucchini rounds with olive oil, salt, and pepper, then grill for 3-4 minutes per side until caramelized and tender-crisp.
Assemble and serve
  1. Build bowls by adding warm quinoa or brown rice first.
  2. Arrange grilled zucchini and sliced steak on top, then add cherry tomatoes and feta across the surface.
  3. Drizzle generously with chimichurri and serve immediately.

Notes

For extra juicy slices, rest the steak undisturbed before slicing against the grain, and keep the quinoa warm so everything assembles hot. Store leftovers in the fridge up to 3 days; freeze steak only for up to 2 months (zucchini and chimichurri are best fresh). For a lighter option, use reduced-fat feta—flavor still holds up with the herb-heavy chimichurri.