Pat the steak dry with paper towels. In a small bowl, whisk together 1 tbsp olive oil, Worcestershire sauce, minced garlic, dried rosemary, 1/4 tsp black pepper, and 1/2 tsp salt. Rub the mixture evenly over both sides of the steak. Let it marinate at room temperature for at least 15 minutes while you prepare the zucchini, or longer in the refrigerator (up to 4 hours).

Preheat your air fryer to 375°F (190°C). In a large mixing bowl, toss the cut zucchini with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and garlic powder until evenly coated.

Arrange the zucchini in a single layer in the air fryer basket. You may need to cook in batches depending on your air fryer size. Air fry for 10-12 minutes, shaking the basket halfway through, until tender-crisp and lightly browned.

While the zucchini is cooking, place the marinated steak in the air fryer basket (if cooking separately, or after the zucchini if cooking in batches). Air fry for 10-14 minutes, flipping halfway through, for medium-rare to medium doneness (internal temperature of 130-135°F for medium-rare, 135-140°F for medium). Adjust time based on steak thickness and desired doneness.

Once cooked, remove the steak from the air fryer and let it rest on a cutting board for 5-7 minutes before slicing against the grain into thin strips.

Divide the cooked zucchini between two bowls. Top each with sliced steak. Garnish with fresh chopped parsley, if desired.