Cooking Instructions

• Allow steak to reach room temperature. Pat dry with kitchen paper, then rub with 1 tablespoon olive oil, salt, pepper, ½ teaspoon garlic powder, and smoked paprika.
• Toss zucchini slices with 1 tablespoon olive oil, a pinch of salt, and ½ teaspoon garlic powder.
• Heat grill or grill pan over high heat until very hot.
• Grill zucchini slices for 2–3 minutes per side, flipping once, until tender and charred. Remove from heat and set aside.
• Grill steak for 4–5 minutes per side for medium-rare, adjusting for thickness. Transfer to a cutting board and let rest for 5–10 minutes.
• Prepare quinoa, rice, or farro in accordance with package directions using a pot of boiling salted water. Drain and fluff with a fork.
• In a mixing bowl, combine sour cream or Greek yogurt with Dijon mustard, remaining garlic powder, smoked paprika, salt, finely chopped herbs, and lemon juice if desired. Stir until smooth and creamy.
• Slice rested steak thinly across the grain.
• Spoon grains into serving bowls, arrange grilled zucchini and sliced steak on top, and generously drizzle with creamy sauce.