For the Steak and Marinade:

• 1 lb sirloin steak, about 1-inch thick
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 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 crumbled feta cheese (optional for dairy-free)
• ¼ cup fresh herbs (parsley or dill), chopped

For the Tzatziki:

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

For the Lemon Vinaigrette:

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