If you’re looking for the dinner that’s going to get you through the rest of summer, it’s this one. My Miso Sesame Steak & Zucchini Bowls come together in 20 minutes, pack about 48 grams of protein per serving, and use one bowl of marinade for both the steak AND the sauce.That’s a game changer, making this one a real weeknight workhorse — one delicious mixture pulling double duty.
Zucchini is at its absolute peak right now, and every farmers market table and grocery store bin is overflowing with it, so I wanted a recipe that actually let it shine instead of hiding it in a muffin (ok, those are amazing too though!) or a pile of noodles. It roasts in the oven while the steak sears on the stovetop, so both components are ready at almost the exact same time and you’re not stuck babysitting two things at once. I wanted a dinner that felt like it belonged to summer without needing me to stand over a hot stove for 45 minutes. Success!
What really sold me on this recipe, though, is the marinade. It’s savory from the miso, a little sweet from the maple syrup, rich from the tahini, and has just enough tang from the rice vinegar to keep every single bite interesting instead of one-note. I add fresh ginger and shallot for warmth and a little bit of bite, and once it’s all whisked together, you split it in two — half goes on the steak to marinate, half gets saved to drizzle over the finished bowls.
What You Need to Make These Miso Sesame Steak & Zucchini Bowls
- Flank Steak: I like flank steak here because it sears fast and slices nicely once it’s rested. Skirt steak works just as well if that’s what you can find.
- White Miso: This brings a deep, savory flavor you can’t really get any other way. It’s shelf-stable and keeps in the fridge for months, so it’s worth grabbing a tub for your pantry.
- Tahini: Tahini adds richness and a subtle nutty flavor that pairs so well with the miso. It also helps the marinade thicken up into more of a sauce once it hits the steak.
- Rice Vinegar: A splash of rice vinegar brightens up the whole marinade and keeps it from tasting one-note. Don’t skip it!
- Soy Sauce: Soy sauce rounds out the marinade with salt and umami. If you’re keeping things gluten-free, swap in tamari or coconut aminos instead.
- Maple Syrup: Just a touch of maple syrup balances out the salty and tangy elements in the marinade.
- Fresh Ginger: Fresh ginger adds warmth and a little zing to the marinade. I use a ginger paste to save time, but freshly grated ginger works too.
- Shallot: Shallot brings a mild, slightly sweet onion flavor to the marinade that’s a little softer than regular onion.
- Salt & Pepper: You’ll need sea salt and ground black pepper — some goes into the marinade, and some is for seasoning the zucchini before it roasts.
- Zucchini: Zucchini is at peak season and this is the perfect way to use it. Cutting it into small, even pieces helps it roast quickly and get those crispy edges.
- Avocado Oil Spray: A light spray of avocado oil helps the zucchini roast and keeps the steak from sticking to the pan. Feel free to sub your favorite neutral cooking spray.
- Jasmine Rice: Jasmine rice is my go-to base for these bowls thanks to its light, fragrant flavor. Any rice you have on hand will work if that’s what’s in your pantry.
- Pickled Onions (optional): A few pickled onions on top add the perfect pop of acidity to balance out the richness of the bowl. They’re optional, but I highly recommend them — try my quick pickled onions recipe if you don’t have a jar on hand.
How to Make Miso Sesame Steak & Zucchini Bowls
To make these bowls, start by preheating your oven to 400°F. Make the marinade by whisking together the miso, tahini, rice vinegar, soy sauce, maple syrup, ginger, minced shallot, and black pepper in a large bowl. Pour half of the mixture over the steak, coating it well, and set the rest aside — that reserved half is your sauce for serving.
Cut the zucchini into small pieces, about 1/4-inch thick, and spread them onto a large baking sheet. Spray lightly with avocado oil spray, sprinkle with salt and pepper, and toss with your hands to coat evenly. Roast for 15 to 16 minutes, tossing halfway through, until tender and lightly golden.
While the zucchini roasts, spray a large nonstick skillet with avocado oil spray and set it over medium-high heat. Let the pan get very hot before adding the steak — you may need to work in batches depending on the size of your cut. Let it cook undisturbed for 3 to 4 minutes, then flip and cook for another 3 minutes undisturbed on the other side. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing. I like mine medium-rare, so cook it a bit longer if you prefer it more well done.
To assemble, divide the jasmine rice among four bowls and top with sliced steak, roasted zucchini, and pickled onions if using. Drizzle with the reserved marinade and serve immediately. Leftovers keep well in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Yes! The marinade can be whisked together up to 3 days in advance and stored in the fridge in an airtight container. You can also marinate the steak up to 24 hours ahead, which actually deepens the flavor even more.
It is — the zucchini roasts hands-off in the oven, so you’re really only tending to the steak for about 7 minutes total, which makes it easy to manage even with guests around. Roast the zucchini and cook the rice ahead of time, then just sear the steak right before serving.
I prefer the stovetop sear for the best crust, but if you’d rather have a completely hands-off, oven-only dinner, you can broil the steak on a lined baking sheet for a similar amount of time, watching closely so it doesn’t overcook.
It can be — just double-check that your miso paste is labeled gluten-free, and swap the soy sauce for tamari or coconut aminos.
Equipment
- Nonstick Skillet
Ingredients
- 1 ½ Pounds Flank Steak, or skirt steak
- 3 Tablespoons White Miso
- ¼ Cup Tahini
- 3 Tablespoons Rice Vinegar
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Maple Syrup
- 1 Tablespoons Fresh Chopped Ginger, im using a ginger paste
- 1 Large Shallot
- ½ Teaspoon Ground Black Pepper
- 3 Large Zucchini
- Avocado Oil Spray
- Salt & Pepper
For Serving:
- 2 Cups Cooked Jasmine Rice
- Pickled Onions, optional
Instructions
- To make these bowls, start by preheating your oven to 400°F. Make the marinade by whisking together the miso, tahini, rice vinegar, soy sauce, maple syrup, ginger, minced shallot, and black pepper in a large bowl.
- Pour half of the mixture over the steak, coating it well, and set the rest aside — that reserved half is your sauce for serving.
- Cut the zucchini into small pieces, about 1/4-inch thick, and spread them onto a large baking sheet. Spray lightly with avocado oil spray, sprinkle with salt and pepper, and toss with your hands to coat evenly.
- Roast for 15 to 16 minutes, tossing halfway through, until tender and lightly golden.
- While the zucchini roasts, spray a large nonstick skillet with avocado oil spray and set it over medium-high heat. Let the pan get very hot before adding the steak — you may need to work in batches depending on the size of your cut. Let it cook undisturbed for 3 to 4 minutes, then flip and cook for another 3 minutes undisturbed on the other side.
- Transfer the steak to a cutting board and let it rest for 5 minutes before slicing. I like mine medium-rare, so cook it a bit longer if you prefer it more well done.
- To assemble, divide the jasmine rice among four bowls and top with sliced steak, roasted zucchini, and pickled onions if using. Drizzle with the reserved marinade and serve immediately.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
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