Preheat the grill to medium-high heat.
Season the ribeye steaks with salt and pepper.
Prepare the zucchini by slicing it into half-inch thick rounds.
Toss the zucchini with olive oil, minced garlic, and a pinch of salt.
Place the seasoned steak on the grill and cook for 4-5 minutes per side for medium-rare.
While the steak is grilling, add the zucchini slices to the grill.
In a small bowl, whisk together balsamic vinegar, soy sauce, and honey.
Once the steak and zucchini are done, let the steak rest for a few minutes before slicing.
Assemble the bowls with sliced steak and grilled zucchini, drizzling sauce over the top.
Garnish with fresh parsley before serving.
