Wash and dry all produce. Lightly oil grates and preheat a grill for direct heat. (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat.) Bring a large pot of water to a boil. Trim ends from zucchini, then cut on a sharp diagonal into long, 1/3-inch-thick slices.

Trim scallions; thinly slice greens until you have 1 TBSP; leave the whites whole. Halve tomato lengthwise through stem end. Grate or mince garlic. Once water boils, add bulgur to pot. Cook until just tender, 10-12 minutes. Drain and return to pot. Stir in 2 TBSP butter and season with salt and pepper.

Meanwhile, rub zucchini, tomato, and scallion whites with a drizzle of oil. Season with salt, pepper, and half the Mediterranean spice. Grill or cook in pan until tender and lightly charred, 5-7 minutes per side. TIP: The scallions may finish first; if they do, remove from heat and let the other veggies finish.

Remove veggies from grill or pan. Let rest until just cool enough to handle. Finely chop tomato and 1 scallion white, then place in a small bowl along with a large drizzle of olive oil, and garlic and lemon juice to taste (we used 1 tsp garlic; save 1 packet lemon juice for the bulgur). Season with salt and pepper. Toss to combine. Give it a taste and add more of any of the seasonings if you like.

Rub steak all over with a drizzle of oil; season with salt, pepper, and remaining Mediterranean spice. Add to grill or pan and cook to desired doneness, 2-5 minutes per side. Set aside to rest for about 5 minutes. Fluff bulgur with a fork, then add remaining lemon juice to taste. Season with salt and pepper.

Divide bulgur between plates or bowls. Cut remaining scallion white into short, bite-sized lengths and toss with zucchini. Thinly slice steak. Arrange zucchini mixture and steak on top of bulgur. Spoon tomato salsa over. Sprinkle with sliced scallion greens.