In a bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, oregano, thyme, salt, and black pepper. Coat the sirloin steak with the marinade and refrigerate for at least 30 minutes and up to 4 hours for optimal flavor.

While the steak is marinating, combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, dill, and seasoning in a separate bowl. Chill this while you cook the steak.

In another bowl, mix together the olive oil, lemon juice, honey (if using), minced garlic, oregano, and season with salt and pepper to taste. Set aside.

Heat a skillet over medium-high heat. Sear the marinated steak for about 4 to 5 minutes on each side for medium-rare to medium doneness. Use a meat thermometer to check—it should register 125°F to 130°F for medium-rare and 135°F for medium.

Once cooked, let the steak rest for 5 to 10 minutes on a cutting board. This allows the juices to redistribute. Then, slice thinly against the grain.

Divide the cooked grains among bowls and top each with the sliced steak, roasted chickpeas (if using), cherry tomatoes, cucumber, red onion, olives, feta, and fresh herbs.

Drizzle with tzatziki and the vinaigrette you prepared earlier. Adjust seasoning with salt or lemon to taste.