For the Steak & Marinade

• 1 lb sirloin steak (about 1-inch thick)

• 3 tbsp olive oil

• 2 garlic cloves, minced

• 1 tbsp lemon juice

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp salt

• ¼ tsp black pepper

For the Bowl Base

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

• 1 cup roasted chickpeas (optional for extra crunch)

For the Toppings

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ½ red onion, thinly sliced

• ½ cup kalamata olives, pitted

• ⅓ cup crumbled feta cheese (optional for dairy-free)

• ¼ cup chopped parsley or dill

For the Tzatziki

• 1 cup plain Greek yogurt (or coconut yogurt)

• ½ cucumber, grated and squeezed dry

• 1 tbsp lemon juice

• 1 garlic clove, minced

• 1 tbsp chopped dill

• Salt & pepper to taste

For the Lemon Vinaigrette

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp honey (optional)

• 1 garlic clove, minced

• ½ tsp dried oregano

• Salt & pepper to taste