Coat steak with 1 tablespoon oil, then sprinkle with black pepper. Grill to desired doneness. Let stand 10 minutes before slicing.
Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook zucchini and onion, stirring occasionally, until golden, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in Sauce. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until heated through, about 2 minutes. Stir in hot bow ties and thyme. Arrange sliced steak over bow ties.