Start by patting the steak dry with paper towels, ensuring that it’s ready for seasoning. Generously sprinkle salt, pepper, garlic powder, and onion powder over both sides. Let the seasoned steak rest at room temperature for 15-20 minutes.

In a medium bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and pepper until the mixture is smooth and well combined. Cover and refrigerate for at least 10 minutes.

While the sauce chills, slice the zucchini into thick rounds and toss them in a mixing bowl with olive oil, salt, and pepper. Preheat a grill or grill pan over medium-high heat, and grill the zucchini for about 2-3 minutes on each side until tender.

Heat a grill pan on medium-high and add olive oil. Cook the seasoned steak for 3-4 minutes on each side for medium-rare. Let it rest for 5-10 minutes before slicing.

Assemble your Grilled Steak Bowl, placing a scoop of rice or mashed potatoes at the bottom, layered with grilled zucchini slices, followed by sliced steak, and drizzled with the creamy herb sauce.