Begin by patting your steak dry with paper towels to ensure a good sear. Season generously with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15-20 minutes.

In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, and a pinch of salt and pepper. Allow to chill in the refrigerator for about 10 minutes.

Slice the zucchini into half-inch rounds and toss with olive oil, salt, and pepper. Preheat your grill over medium-high heat, then add the zucchini slices and grill for 2-3 minutes on each side.

In the same grill pan, add a drizzle of olive oil and place your seasoned steak inside. Cook for about 3-4 minutes on each side for medium-rare. Transfer to a cutting board to rest for 5-10 minutes.

Start layering cooked rice or mashed potatoes in a bowl followed by grilled zucchini and slices of the rested steak. Drizzle with the creamy herb sauce.