In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, thyme, salt, and black pepper.

Coat the sirloin steak thoroughly in the marinade, ensuring every inch is covered. Allow it to marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber (squeezed dry), fresh dill, minced garlic, and a pinch of salt in a bowl. Mix well until smooth and creamy, then refrigerate it for at least 15 minutes.

In a small mixing bowl, whisk together honey, minced garlic, olive oil, salt, and pepper for the vinaigrette.

Heat a skillet over medium-high heat until hot. Remove the steak from the marinade and sear it in the skillet for 4-5 minutes on each side for medium-rare doneness.

Once done, transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

Assemble the Mediterranean Steak Bowl by placing grains at the bottom. Layer with sliced steak, fresh toppings, drizzle tzatziki and vinaigrette on top.

Finish with crumbled feta cheese and fresh herbs, then serve immediately.