In a bowl, whisk together 3 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.

Coat the sirloin in the marinade and refrigerate for 30 minutes up to 4 hours.

Combine 1 cup Greek yogurt, the grated and well-squeezed ½ cucumber, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon fresh dill, and salt and pepper to taste.

Chill until serving.

In a small bowl, mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon honey if using, 1 minced garlic clove, ½ teaspoon dried oregano, and salt and pepper.

Taste and adjust acidity as needed.

Heat a heavy skillet over medium-high.

Pat the marinated steak dry with paper towels, then add a splash of oil and sear the steak for 4 to 5 minutes per side for medium-rare to medium, depending on thickness.

Use an instant-read thermometer for accuracy: 130 to 135°F for medium-rare, 140 to 145°F for medium.

Transfer the steak to a cutting board and rest for 5 to 10 minutes to let juices redistribute.

Slice the steak thinly against the grain for the most tender bites.

Divide cooked grains into bowls, then top with sliced steak, roasted chickpeas (if using), cherry tomatoes, diced cucumber, red onion, kalamata olives, crumbled feta, and chopped fresh herbs.

Add a generous dollop of tzatziki and drizzle the vinaigrette over the bowls.

Taste and finish with extra salt, pepper, or a squeeze of lemon if needed.