Bring your sirloin or ribeye steak to room temperature. Generously season with olive oil, salt, black pepper, garlic powder, and smoked paprika.

Heat up your grill or grill pan over high heat until it’s nice and hot.

Toss the sliced zucchini in olive oil and add a pinch of salt. Grill for 2-3 minutes per side.

Place the seasoned steak onto the grill and cook for 4-5 minutes per side, then allow to rest for 5-10 minutes before slicing.

While the steak is resting, cook your choice of quinoa, rice, or farro according to package instructions.

In a bowl, combine sour cream or Greek yogurt, Dijon mustard, garlic powder, smoked paprika, parsley or chives, and fresh lemon juice. Stir until smooth.

Assemble the bowls by adding grains, grilled zucchini, and sliced steak, then drizzle with creamy sauce.