In a large bowl or ziplock bag, combine extra virgin olive oil, honey, minced garlic, red wine vinegar, soy sauce, and freshly cracked black pepper. Add the flank steak, ensuring it is well-coated with the marinade. Seal the bag or cover the bowl, then refrigerate for at least 30 minutes or up to 24 hours for maximum flavor infusion.

In a food processor, blend together the feta cheese, olive oil, minced garlic, lemon juice, and heavy cream until smooth and creamy. Taste and season with salt and pepper. Transfer the whipped feta to a bowl and refrigerate until ready to serve.

In a dry skillet over medium heat, toast the cumin and sesame seeds for about 1 minute until fragrant. Remove from heat and set aside.

Preheat your grill to high heat. Grill the marinated flank steak for 3-5 minutes per side for medium-rare. Grill thick slices of zucchini until tender and charred, about 5-10 minutes total.

Once the flank steak is grilled to your desired doneness, let it rest for 5 minutes. Slice the steak against the grain into thin pieces.

On a serving platter, artfully arrange the sliced grilled steak and charred zucchini. Generously dollop the creamy whipped feta over the top, then sprinkle the toasted cumin and sesame seeds. Serve immediately.