Trim zucchini ends and cut on an angle into 1/2" slices. Mince garlic. Mince chives. Pat steaks dry, and season both sides with a pinch of salt and 1/4 tsp. pepper.

Toss zucchini and grape tomatoes on prepared baking sheet with 2 tsp. olive oil, 1/4 tsp. pepper, and a pinch of salt. Spread into a single layer on one side of baking sheet.

Measure 1/4 cup water. Combine biscuit mix and half the water in a mixing bowl. Add remaining water 1 Tbsp. at a time and mix together until a sticky dough forms. With wet hands, divide dough into four equally-sized balls and transfer to empty half of baking sheet. Spray each biscuit lightly with cooking spray. Roast until vegetables are tender and biscuits are golden brown, 15-18 minutes. While biscuits bake and vegetables roast, cook steaks.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer steaks to a plate and rest 5 minutes. Wipe pan clean and reserve.

Return pan used to sear steaks to medium-low heat and add garlic and half the butter to hot pan. Cook until garlic is aromatic and turns light brown, 1 minute. Remove from burner and add chives (reserve a pinch for garnish), remaining butter, and a pinch of salt. Stir to combine. Adding more butter after removing pan from burner will cool down melted butter and stop cooking process.

Serve steak and biscuits on a plate and spoon melted garlic-chive butter over both. Top with reserved chives. Arrange roasted vegetables on side.