Pat the steak dry with paper towels and rub it generously with olive oil, salt, black pepper, garlic powder, and smoked paprika. Allow the steak to marinate at room temperature for about 20 minutes.

Preheat your grill or grill pan to high heat, around 450°F to 500°F.

Slice the zucchini into half-inch rounds, brush with olive oil, and season with salt. Grill for 2–3 minutes per side until charred and tender.

Place the marinated steak on the hot grill for 4–5 minutes on one side. Flip and grill for another 4–5 minutes, until medium-rare. Let rest for 5 minutes before slicing.

Prepare your base grains according to package instructions (quinoa, rice, or farro), which should take around 15–20 minutes.

In a bowl, combine sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, and a pinch of salt. Mix until smooth and creamy.

To assemble, start with a layer of cooked grains, top with grilled zucchini, then sliced steak, and drizzle the creamy sauce over the bowl.