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Close-up of a Grilled Steak Bowl with visible grill marks on juicy steak slices and zucchini over a bed of quinoa.

Grilled Steak Bowl with Garlic Cream Sauce and Charred Zucchini

A luxurious Grilled Steak Bowl featuring medium-rare seared steak, fluffy quinoa, and charred zucchini half-moons, all drizzled in a thick, velvety garlic cream sauce. A high-protein, Pinterest-worthy meal perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Sirloin or Ribeye Steak 450g, thick cut
  • 1 cup Dry White Quinoa 185g
  • 2 medium Zucchini sliced into half-moons
  • 1 cup Heavy Cream 240ml
  • 4 cloves Garlic minced
  • 1 tbsp Olive Oil 15ml
  • 1 tsp Fresh Parsley finely chopped
  • 0.5 tsp Red Chili Flakes

Equipment

  • 1 Outdoor Grill or Cast Iron Skillet For high-heat searing
  • 1 Small saucepan For the garlic cream sauce

Method
 

Preparation
  1. Simmer 1 cup quinoa in 2 cups water for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork until light and fluffy.
  2. Season steak with salt and pepper. Grill over high heat for 4-5 minutes per side for medium-rare. Rest for 10 minutes before slicing into thick strips.
  3. Toss zucchini half-moons with oil. Grill for 2-3 minutes per side until visible charred grill lines appear.
  4. Simmer heavy cream and minced garlic in a saucepan for 5-7 minutes until the sauce is thick and opaque white.
  5. Layer quinoa in a bowl, top with steak and zucchini. Drizzle with garlic sauce and garnish with parsley, black pepper, and chili flakes.

Notes

Resting the steak is critical to maintain the medium-rare pink center.
Use high heat for the zucchini to get char without making them mushy.