In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, thyme, salt, and pepper to create a marinade. Coat the sirloin steak evenly and let it marinate for at least 30 minutes up to 4 hours in the refrigerator.

In a mixing bowl, combine Greek yogurt, grated cucumber (squeezed to remove excess water), minced garlic, lemon juice, and a pinch of salt. Cover and chill it in the refrigerator for at least 20 minutes.

Whisk together olive oil, lemon juice, dried oregano, and honey (if using) in a small bowl until well combined.

Heat a cast-iron skillet over medium-high heat and add a splash of olive oil. Sear the marinated steak for 4–5 minutes on each side for medium-rare.

Prepare your base with cooked grains in each bowl, slice the rested steak thinly, and arrange it atop the grains along with cherry tomatoes, cucumber, red onion, and olives.

Top each bowl with tzatziki and a drizzle of vinaigrette, finishing with fresh herbs.