Pat the steak dry with paper towels and rub it with olive oil, salt, black pepper, garlic powder, and smoked paprika. Let it sit for about 20 minutes.

Preheat your grill to a high temperature, around 450°F to 500°F.

Slice the zucchini into thick rounds, brush with olive oil and sprinkle with salt. Grill for 2-3 minutes per side until tender.

Grill the seasoned steak for 4-5 minutes on each side for medium-rare, checking with a meat thermometer for 130°F. Let it rest for 5 minutes.

Prepare grains according to package instructions until fluffy.

Combine sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and a splash of water to desired consistency.

Assemble the bowl with cooked grains, grilled zucchini, sliced steak, creamy sauce, and garnish with parsley or chives.