In a spacious bowl, combine olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper. Coat the steak in this marinade and refrigerate for at least 30 minutes.

Mix Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped dill, and salt and pepper in a bowl for the tzatziki sauce. Chill in the refrigerator.

Whisk together olive oil, lemon juice, honey, minced garlic, dried oregano, salt, and pepper for the vinaigrette. Set aside.

Heat a skillet over medium-high heat. Add olive oil and sear the marinated steak for 4-5 minutes on each side until medium-rare. Let it rest for 5 minutes before slicing.

Assemble the bowls with cooked grains at the bottom, layer sliced steak, and add toppings of cherry tomatoes, cucumber, red onion, and olives.

Drizzle the tzatziki sauce and vinaigrette over the bowls, and garnish with fresh herbs.