Mince garlic. Cut tomato into 1/4" dice. Peel and halve onion. Cut halves into 1/4” dice. Trim zucchini ends and cut on an angle into 1/4" slices. Rinse steaks, pat dry, and season both sides with a large pinch of salt and pepper.

Place a small pot over medium heat. Add 1 tsp. olive oil, onions, and a pinch of salt and pepper. Stir, cover, and cook 3 minutes, or until onions are tender and translucent. Stir in rice, half the tomatoes, vegetable base packet, and 3/4 cup water. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15-18 minutes. Rice should have some liquid left, making the texture creamy. Stir in remaining tomatoes, cover, set aside, and keep warm.

While rice is cooking, combine garlic, oregano, red pepper flakes (start with 1/4 tsp., taste, and add more if desired), red wine vinegar, and 1 Tbsp. olive oil in a medium mixing bowl. Pour half the marinade into a small bowl for steaks in later step. Add zucchini to remaining marinade and toss to coat completely.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks. Sear steaks, about 2-3 minutes per side, or until brown. Remove steaks from pan and place on baking sheet. Pour reserved marinade over steaks and bake 5-7 minutes, or until steaks reach a minimum internal temperature of 145 degrees. Remove from oven and allow steaks to rest for 3 minutes.

Place pan from previous step over medium-high heat (no need to wipe clean). Add zucchini with marinade to hot pan. Stir regularly and cook until zucchini is tender but still has a slight crunch, about 3-4 minutes. Season to taste with salt and pepper.

Place a mound of tomato rice on each plate. Place zucchini next to rice and place steak in front.