Marinate the steak: Add the steak marinade ingredients (olive oil, red wine vinegar, pressed garlic and onion powder) in a bowl and whisk together to combine. Add the steak to a plate or small baking sheet with a rim and pour the marinade over top of the steak. Flip the steak back and forth to make sure both sides are covered, massage the marinade into the steak and marinate in the fridge, covered for 2-4 hours. Remove from the fridge 30 minutes prior to cooking.

Once the steak has marinated, prep the orecchiette: Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions. Drain the orecchiette and toss it with a drizzle of olive oil in a large bowl so that it doesn’t stick together. Set aside.

Make the dressing: Whisk together the dressing ingredients and set aside.

While the steak is done marinating, oil your grill and preheat to medium-high heat (425F). When the grill is hot, season the steak generously with salt and pepper. Then, grill steak for 4-6 minutes per side or until your preferred level of doneness (135F - medium rare is suggested). At the same time, add the halves of zucchini and grill for the same amount of time as the steak.

When the steak is cooked to your temperature preference, remove from the grill. Let rest for 10 minutes on a cutting board. Also remove the grilled zucchini to a plate.

While the steak rests, assemble the salad by adding the crumbled feta cheese, olives, red onion, capers, walnuts, cherry tomatoes, fresh dill and fresh mint to the bowl with the cooked orecchiette pasta. Chop the grilled zucchini into ½ inch pieces and add to the bowl as well.

After the steak has rested, chop against the grain into bite size pieces and add to the pasta bowl along with all of the dressing. Toss to combine, taste and adjust the seasoning with more salt and pepper if desired.