Place the sirloin steak in a shallow dish. In a small bowl, whisk 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, dried oregano, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour the marinade over the steak and turn to coat all sides. Cover and refrigerate for 30 minutes.

While the steak marinates, make the tzatziki. In a medium bowl, combine Greek yogurt, grated cucumber, remaining 1 minced garlic clove, fresh dill, remaining 2 tablespoons lemon juice, honey, 1/2 teaspoon dried oregano, and a pinch of salt and pepper. Stir until smooth and chill in the refrigerator.

Prepare the base and toppings. Cook or reheat the grains if needed. Dice 1 cucumber, halve the cherry tomatoes, thinly slice the red onion, pit and halve the olives if needed, and chop the fresh herbs.

Pat the marinated steak dry with paper towels. Heat a large skillet over medium high heat and add the remaining 1 tablespoon olive oil.

When the oil shimmers, add the steak to the skillet and sear for 4 to 5 minutes per side, or until the outside is browned and the inside reaches your desired doneness.

Transfer the steak to a cutting board and let it rest for 5 minutes, then slice it thinly across the grain.

Assemble the bowls. Divide the cooked grains among 4 bowls. Top each bowl with sliced steak, roasted chickpeas, cherry tomatoes, diced cucumber, red onion, olives, and feta.

Add a generous spoonful of tzatziki to each bowl and sprinkle with fresh herbs before serving.