In a small bowl, mix together olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper until well combined. Place the steak in a shallow dish and pour the marinade over it, massaging it into the meat with your hands. Let it marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor. If refrigerating, pull the steak out 20 minutes before cooking to bring it to room temperature for even cooking.

While the steak marinates, prepare your tzatziki sauce by combining Greek yogurt, grated cucumber (with excess water squeezed out), lemon juice, minced garlic, fresh dill, salt, and pepper in a bowl. Stir until smooth and refrigerate until ready to use.

Make the lemon vinaigrette by whisking together olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper in a small bowl. Set aside. Cook your grain of choice according to package directions, and while it cooks, prep all fresh toppings by halving tomatoes, dicing cucumber, and slicing onion. Gather your olives, feta, and roasted chickpeas too.

Heat a cast-iron skillet over medium-high heat until very hot (you'll see wisps of smoke). Add the marinated steak and cook for 4 to 5 minutes per side for medium-rare (internal temperature of 130 to 135 degrees F), or 6 to 7 minutes per side for medium (140 to 145 degrees F). Don't move the steak around while cooking to get a beautiful sear. Once cooked, transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.

To assemble your bowls, start with about half cup of cooked grain in each serving bowl. Arrange the sliced steak and all fresh ingredients on top, including cherry tomatoes, cucumber, red onion, olives, and chickpeas if using. Sprinkle with crumbled feta cheese and fresh herbs, then finish with a generous drizzle of lemon vinaigrette and a dollop of cool tzatziki sauce. Each bowl should have about 4 ounces of sliced steak.