In a large bowl, combine zucchini noodles, sliced scallions and minced herb mixture. Reserve a few minced herbs for the garnish. Cover salad and chill until ready to serve.
Make dressing by whisking together olive oil, coconut aminos, salt and pepper to taste in a small bowl, or by placing all ingredients in a small jar with a lid and shaking well. Pour dressing over salad just before serving and toss to combine.
Top salad with strips of thinly sliced grilled steak, sprinkle with herbs, serve immediately.
