Marinate the steak: In a medium bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, thyme, salt, and pepper. Add the sirloin steak, making sure it’s well-coated in the marinade. Cover and let it marinate for at least 30 minutes, up to 4 hours in the refrigerator.

Prepare the tzatziki: In a small bowl, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, and fresh dill. Season with salt and pepper. Cover and chill in the refrigerator until ready to serve.

Make the vinaigrette: In a bowl, whisk together olive oil, lemon juice, honey (if using), minced garlic, dried oregano, salt, and black pepper. Set aside.

Cook the steak: Heat a large skillet over medium-high heat. Add the marinated steak and sear for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.

Assemble the bowls: Place a generous serving of cooked grains in each bowl. Layer with the sliced steak, cherry tomatoes, cucumber, red onion, and olives. Add any optional toppings.

Top with tzatziki and drizzle dressing: Finish each bowl with the tzatziki sauce and vinaigrette. Garnish with fresh herbs before serving.