Pat the steak dry using paper towels to remove excess moisture, rub with olive oil, salt, black pepper, garlic powder, and smoked paprika. Let it rest for about 20 minutes.

Preheat your grill to high heat (450°F to 500°F).

Slice the zucchini into even rounds or strips, brush with olive oil and season with salt.

Place the seasoned zucchini on the grill. Cook for 2–3 minutes per side until tender and charred.

Grill the steak for 4–5 minutes per side for medium-rare, aiming for an internal temperature of 130°F. Let it rest for 5 minutes before slicing.

Prepare your grains according to package instructions, generally about 15 minutes for quinoa.

In a mixing bowl, combine sour cream, Dijon mustard, garlic powder, smoked paprika, and salt. Mix until smooth.

Assemble the bowl: layer cooked grains, grilled zucchini, sliced steak, and drizzle with the creamy sauce. Garnish with parsley or chives.