Begin by patting the steak dry with paper towels to remove excess moisture, ensuring a good sear. Rub both sides with olive oil, then sprinkle generously with salt, black pepper, garlic powder, and smoked paprika. Let the seasoned steak rest at room temperature for 20 minutes.

While the steak is resting, preheat your grill to high heat, aiming for around 450°F to 500°F. This temperature ensures that the outside of the steak gets beautifully charred while locking in the juices.

Slice the zucchini into half-inch thick rounds for even grilling. Once the grill reaches the right temperature, place the zucchini slices directly on the grates. Grill for 2-3 minutes per side, then remove from the grill and set aside.

Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

While the steak rests, prepare your chosen cooked grains according to package instructions. Fluff the grains with a fork and set aside.

In a mixing bowl, combine sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and a splash of water. Whisk until well blended and creamy.

Layer the cooked grains at the bottom of the bowl, then arrange the grilled zucchini slices on top, followed by sliced steak. Drizzle with the creamy sauce before serving.