In a mixing bowl, combine olive oil, minced garlic, lemon juice, dried oregano, thyme, salt, and black pepper to create the marinade. Coat the sirloin steak thoroughly and let it marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.

In a separate bowl, mix Greek yogurt, grated cucumber, additional minced garlic, and chopped dill. Stir until well combined and adjust seasoning with salt. Cover and chill the tzatziki sauce.

In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, and dried oregano. Blend until smooth and cohesive.

Heat a large skillet over medium-high heat until hot. Add the marinated steak and sear for about 4-5 minutes on each side or until desired doneness is achieved.

Remove the steak from heat and let it rest for several minutes before slicing.

Start with a base layer of cooked grains in a bowl, add sliced steak, then halved cherry tomatoes, diced cucumber, sliced red onion, and optional roasted chickpeas.

Drizzle the chilled tzatziki and lemon vinaigrette over the assembled bowl. Garnish with crumbled feta cheese and fresh herbs.