In a medium bowl, whisk together 1/4 cup of olive oil, 3 minced garlic cloves, the juice of one lemon, 1 teaspoon of oregano, 1 teaspoon of thyme, and salt and pepper to taste. Coat the sirloin steak thoroughly in this marinade, ensuring every side is covered. Let it marinate in the refrigerator for at least 30 minutes, up to 4 hours, for the best flavor.

While the steak marinates, make the tzatziki sauce. In a mixing bowl, combine 1 cup of Greek yogurt, 1 grated cucumber (squeezed dry), 1 tablespoon of lemon juice, 2 minced garlic cloves, and 1 tablespoon of chopped dill. Sprinkle with salt and pepper, and stir until well blended. Cover the bowl and chill in the refrigerator until ready to serve.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, carefully place the marinated sirloin steak in the skillet. Sear the steak for approximately 4–5 minutes on each side, cooking it until it reaches your preferred doneness. Remove from the heat and cover loosely with foil, allowing the steak to rest for 5–10 minutes before slicing.

Begin assembling your Mediterranean Steak Bowl by placing a base of cooked quinoa or brown rice in each serving bowl. Then, slice the rested steak against the grain, arranging the pieces over the grains. Top with fresh vegetables and crumbled feta.

Finally, generously drizzle the chilled tzatziki sauce over the assembled Mediterranean Steak Bowl.