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 paleo or keto)

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 (optional for dairy-free)
• ¼ cup fresh herbs, parsley or dill, chopped

For the Tzatziki

• 1 cup Greek yogurt, plain (coconut yogurt for dairy-free)
• ½ cucumber, grated and squeezed dry
• 1 tablespoon lemon juice, fresh
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

For the Lemon Vinaigrette

• 3 tablespoon olive oil
• 2 tablespoon lemon juice, fresh
• 1 teaspoon honey (omit for Whole30)
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• Salt and pepper, to taste