Combine 3 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper in a bowl. Add the sirloin and coat well. Marinate for 30 minutes to 4 hours.

Grate and squeeze the cucumber to remove excess moisture. Stir together Greek yogurt (or coconut yogurt), grated cucumber, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp chopped fresh dill, and salt & pepper to taste. Chill at least 20 minutes.

Combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey (or omit), 1 minced garlic clove, ½ tsp dried oregano, salt, and pepper. Whisk or shake in a jar.

For roasted chickpeas: Toss canned chickpeas with 1 tbsp olive oil, salt, pepper, and a pinch of paprika or cumin. Roast on a baking sheet at 400°F for 20–30 minutes. Cook grains per package directions or prepare cauliflower rice.

Heat a cast-iron skillet over medium-high heat. Add a light brush of oil and place the steak in the pan. Sear for 4–5 minutes per side for medium-rare. Rest for 5–10 minutes, then slice thinly against the grain.

Layer the grains as a base, add the sliced steak and top with tomatoes, cucumber, red onion, olives, chickpeas, feta, and fresh herbs. Drizzle with vinaigrette and add tzatziki.