In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, oregano, thyme, and salt and black pepper to taste. Coat the sirloin steak in the marinade and refrigerate for at least 30 minutes, up to 4 hours.

Combine Greek yogurt, dill, minced garlic, lemon juice, and a pinch of salt in a bowl. Mix well and refrigerate for at least 15 minutes.

Whisk together olive oil, honey (if using), lemon juice, and a sprinkle of salt and pepper in a small bowl. Set aside.

Preheat a skillet or grill pan over medium-high heat for about 5 minutes. Sear the marinated sirloin steak for 4-5 minutes on each side, or until it reaches medium-rare.

Remove the steak from the heat, let it rest for 5 minutes, and slice against the grain.

Start with a base of cooked grains in a large bowl. Layer with sliced steak, roasted chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta if desired. Drizzle with tzatziki sauce and vinaigrette.