Start by cutting your steak into bite-sized pieces and slice your zucchini into half-moons about ½ inch thick.

Heat a large skillet over medium-high heat, add 2 tablespoons of butter until melted, then sear the steak bites for 3-4 minutes.

In the same skillet, add the remaining butter and sauté the zucchini for 3-5 minutes until tender but still crisp.

Return the seared steak to the skillet, add minced garlic, and cook for an additional 1-2 minutes.

Transfer to a serving plate and optionally garnish with fresh herbs or a sprinkle of pepper.