Heat oil in a large skillet over medium-high and cook the zucchini until nicely golden-brown, with a slight crunch to the bite as we don't want them overcooked.
Season lightly with sea salt and pepper, then set zucchini aside on a plate.
Melt your ghee/butter in the same preheated skillet and cook the steak for about 1 minute per side or until golden brown. Season with sea salt and freshly ground black pepper to taste.
Add in your chopped garlic and return the zucchini back to the skillet, cooking for a couple of minutes more, until everything is nicely heated through.
Serve with cooked brown rice, quinoa, or cauliflower rice and garnish with chopped fresh thyme or parsley, if desired.
Enjoy while hot!