Cook your rice or prepare mashed potatoes so they’re hot and ready when the steak comes off the grill.

In a small bowl, stir together the sour cream (or Greek yogurt), fresh herbs, and Dijon mustard if using. Mix until it looks smooth and evenly speckled with herbs. Set aside while you grill.

Slice zucchini into long planks or thick coins, then toss with olive oil, garlic powder, and onion powder until lightly coated.

Pat the steak dry and rub or sprinkle with garlic powder, onion powder, and a bit of olive oil to help the seasoning cling.

Grill the zucchini until charred and tender, removing it once nicely marked and flexible.

Grill the steak until well-browned on the outside and cooked to your liking. If flare-ups occur, move to a cooler spot on the grill.

Let the steak rest briefly, then slice thinly.

Spoon rice or mashed potatoes into bowls, add grilled zucchini and sliced steak, and finish with a generous spoonful of herb sauce over the top.