Pat your steak dry with paper towels and season with salt, pepper, garlic powder, and onion powder. Allow resting for 15-20 minutes.

Whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Chill for at least 10 minutes.

Slice zucchini into ½-inch rounds, toss with olive oil, salt, and pepper. Preheat grill to medium-high and grill for 2-3 minutes on each side.

Increase grill temperature to high, cook seasoned steak for 3-4 minutes per side until medium-rare (about 130°F). Let it rest for 5-10 minutes.

Start with a base of cooked rice or mashed potatoes, layer grilled zucchini, sliced steak, and drizzle with creamy herb sauce.