Season the steak and zucchini with olive oil, garlic, salt, and pepper so every surface is lightly coated. You should see an even sheen across the steak and a light coating on the sliced zucchini.

Grill the steak for 4-5 minutes per side over direct heat for medium-rare, using a lid when available to steady the temperature. Look for browned grill marks and a firm-yet-give feel in the center.

Let the steak rest for 10 minutes to redistribute juices before slicing. It should lose some surface steam and look slightly more relaxed as it rests.

Grill the zucchini for 3-4 minutes per side until charred and tender. Aim for deep grill marks with softened edges that still hold their shape.

Slice the steak against the grain into thin pieces for easier bite and maximum tenderness. The slices should fan out nicely with visible muscle grain running across your cut.

Assemble bowls by adding cooked rice or quinoa, sliced steak, grilled zucchini, halved cherry tomatoes, crumbled feta, and fresh herbs. Distribute toppings so each bowl gets charred zucchini, bright tomatoes, and herbs.

Drizzle with balsamic glaze right before serving. Finish with glossy streaks that catch on the steak and zucchini.