For the Steak and Marinade

• 1 lb sirloin steak about 1-inch thick
• 3 tablespoon olive oil
• 2 garlic cloves minced
• 1 tablespoon lemon juice fresh
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Bowl Base

• 2 cups cooked grains brown rice, quinoa, or cauliflower rice
• 1 cup roasted chickpeas optional for paleo or keto

For the Toppings

• 1 cup cherry tomatoes halved
• 1 cucumber diced
• ½ red onion thinly sliced
• ½ cup kalamata olives pitted
• ⅓ cup feta cheese crumbled; optional for dairy-free
• ¼ cup fresh herbs parsley or dill, chopped

For the Tzatziki

• 1 cup Greek yogurt plain; coconut yogurt for dairy-free
• ½ cucumber grated, squeezed dry
• 1 tablespoon lemon juice fresh
• 1 garlic clove minced
• 1 tablespoon fresh dill chopped
• salt & pepper to taste

For the Lemon Vinaigrette

• 3 tablespoon olive oil
• 2 tablespoon lemon juice fresh
• 1 teaspoon honey omit for Whole30
• 1 garlic clove minced
• ½ teaspoon dried oregano
• salt & pepper to taste