For the Steak & Marinade:

1 lb sirloin steak (about 1-inch thick)

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1/2 teaspoon dried thyme

Salt and black pepper, to taste

For the Bowl Base:

2 cups cooked grains (brown rice, quinoa, or cauliflower rice)

1 cup roasted chickpeas (optional)

For the Toppings:

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, thinly sliced

1/2 cup Kalamata olives, pitted

1/3 cup feta cheese, crumbled (optional)

2 tablespoons fresh parsley or dill, chopped

For the Tzatziki:

1 cup Greek yogurt (or coconut yogurt)

1/2 cucumber, grated and squeezed dry

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 tablespoon fresh dill, chopped

Salt and black pepper, to taste

For the Lemon Vinaigrette:

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon honey (optional)

1 garlic clove, minced

1/2 teaspoon dried oregano

Salt and black pepper, to taste