Marinate the steak: Whisk olive oil, garlic, oregano, cumin, salt, pepper, lemon zest, and lemon juice. Pat the steak dry and coat with the marinade. Chill for at least 30 minutes (and up to 8 hours). Bring to room temp for 20 minutes before cooking.

Prep the base: Cook rice, quinoa, or couscous according to package directions. Fluff, then stir in olive oil, parsley or dill, and a pinch of salt and pepper. Keep warm or let cool to room temp.

Make the sauce: Stir together your chosen sauce ingredients until smooth. Thin the tahini with warm water to a drizzleable consistency. Taste and adjust salt and lemon.

Chop the toppings: Halve tomatoes, dice cucumber, slice red onion, pit and halve olives, and crumble feta. Toss tomatoes and cucumber with a pinch of salt, pepper, and a few drops of olive oil if you like.

Cook the steak: Heat a large skillet or grill pan over medium-high until very hot. Add a thin film of oil if needed. Sear steak 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 130–135°F (54–57°C) for medium-rare.

Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain so it stays tender.

Assemble the bowls: Add a scoop of herbed grain to each bowl. Top with steak slices, tomatoes, cucumber, onions, olives, and feta. Drizzle with sauce, sprinkle fresh herbs, and finish with a squeeze of lemon.

Taste and tweak: Add a pinch of salt, extra olive oil, or more lemon as needed. The flavors should be bright and well seasoned.