Combine olive oil, brown rice vinegar, mirin, tamari and garlic. Pour two thirds of the dressing over the steak, mushrooms and zucchini. Set aside to marinate for 30 minutes.
Preheat a chargrill to medium-high heat. Add steaks and mushrooms and zucchini and cook for 6-8 minutes each side, depending on your preference.
To make the salad, combine the tomatoes, chickpeas and parsley together with the remaining dressing. Season with cracked black pepper.
Serve the meat, vegetables and salad together.
Note: To aid digestion, serve red meat with a vinaigrette or pickle. It takes much longer to digest red meat protein than white fish, therefore allow at least three hours after eating before you go to bed.