In a mixing bowl, combine 1/4 cup olive oil, 3 minced garlic cloves, the juice of 1 lemon, 1 tsp dried oregano, 1/2 tsp dried thyme, and salt and pepper to taste. Add the sirloin steak, ensuring it’s well-coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for enhanced flavor.

While the steak marinates, prepare the tzatziki by mixing 1 cup of Greek yogurt with 1 grated cucumber (squeezed dry), the juice of 1/2 lemon, 1 minced garlic clove, and 1 tablespoon of chopped dill in a bowl. Season with salt and pepper to taste. Cover the tzatziki and chill in the refrigerator.

In a small bowl, whisk together 3 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon honey (optional), 1 minced garlic clove, 1 teaspoon dried oregano, and salt and pepper to taste. Set the vinaigrette aside.

Heat a cast-iron skillet over medium-high heat. Remove the steak from the marinade and sear it for 4-5 minutes on each side, or until it reaches your desired doneness. Transfer the steak to a plate to rest for 5 minutes before slicing thinly against the grain.

To assemble your Mediterranean Steak Bowl, start with a base of your choice of cooked grains. Layer the sliced steak on top, and add in fresh veggies like cherry tomatoes, diced cucumber, and red onion. Sprinkle with roasted chickpeas, feta cheese, and fresh herbs.

Finish the Mediterranean Steak Bowl by drizzling the tzatziki and vinaigrette over the top.