For the Steak and Marinade

1 lb sirloin steak about 1-inch thick

3 tablespoon olive oil

2 garlic cloves minced

1 tablespoon lemon juice fresh

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

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

½ red onion thinly sliced

½ cup kalamata olives pitted

⅓ cup feta cheese crumbled

¼ cup fresh herbs parsley or dill, chopped

For the Tzatziki

1 cup Greek yogurt plain

½ cucumber grated, squeezed dry

1 tablespoon lemon juice

1 garlic clove minced

1 tablespoon fresh dill chopped

salt & pepper to taste

For the Lemon Vinaigrette

3 tablespoon olive oil

2 tablespoon lemon juice

1 teaspoon honey

1 garlic clove minced

½ teaspoon dried oregano

salt & pepper to taste