Pat the steak dry with paper towels and season with garlic powder, onion powder, salt, and pepper. Let it sit at room temperature for 15-20 minutes.

In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped herbs, garlic powder, salt, and pepper until smooth. Cover and refrigerate the sauce.

Slice zucchini into half-moons and toss with olive oil, salt, and pepper. Grill zucchini for 2-3 minutes on each side until charred and tender.

Add olive oil to the grill pan, place steak on the grill and cook for 3-4 minutes per side for medium rare. Let steak rest for 5-10 minutes.

Slice the steak against the grain into thin strips. Assemble the bowl with a base of cooked rice or mashed potatoes, grilled zucchini, steak slices, and drizzle with the creamy sauce.

Serve warm and enjoy!