Bring the steak to room temperature, pat it dry, and rub with olive oil, salt, pepper, garlic powder, and smoked paprika.
Preheat your grill or grill pan over high heat.
Toss zucchini slices with olive oil and salt, then grill for 2–3 minutes per side until tender.
Grill the seasoned steak for 4–5 minutes per side for medium-rare, then let it rest for 5–10 minutes.
Cook quinoa or chosen grain according to package instructions.
Mix sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and herbs. Add lemon juice if desired.
Slice the rested steak against the grain into thin strips.
Layer cooked grains in bowls, top with grilled zucchini and sliced steak, then drizzle with creamy sauce.
