Make the marinade by whisking 3 tablespoons olive oil, minced garlic, 1 tablespoon lemon juice, oregano, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper in a bowl until blended.

Place the sirloin in a shallow dish or zip-top bag with the marinade. Turn to coat and refrigerate for 30 minutes to 4 hours.

For tzatziki, grate and squeeze the ½ cucumber to remove excess water. Stir together yogurt, grated cucumber, 1 tablespoon lemon juice, minced garlic, dill, and salt and pepper to taste. Chill while you cook.

For the vinaigrette, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, honey if using, minced garlic, oregano, and salt and pepper in a jar. Seal and shake until emulsified.

Heat a heavy skillet over medium-high heat and add a little olive oil.

Remove steak from marinade and pat dry. Sear for 4 to 5 minutes per side for medium-rare to medium.

Let steak rest for 5 to 10 minutes before slicing thinly against the grain.

Divide cooked grains between bowls.

Top with sliced steak, roasted chickpeas if using, cherry tomatoes, diced cucumber, red onion, olives, crumbled feta, fresh herbs, a dollop of tzatziki, and a drizzle of vinaigrette. Serve immediately.