Step 1: Prepare the Steak Marinade

1. In a small bowl, mix together olive oil, minced garlic, dried oregano, dried rosemary, ground cumin, paprika, salt, black pepper, and lemon juice.
2. Place the steak in a shallow dish and pour the marinade over it, making sure to coat both sides. For best flavor, let it marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Step 2: Cook the Steak

1. Remove the steak from the refrigerator about 20 minutes before cooking to bring it to room temperature.
2. Heat a grill pan or heavy skillet over medium-high heat until very hot.
3. Cook the steak for 4-5 minutes per side for medium-rare, or longer to your preferred doneness. For the perfect Mediterranean steak, aim for a nice char on the outside while keeping the inside juicy.
4. Remove from heat and let rest for 10 minutes before slicing against the grain into thin strips.

Step 3: Prepare the Tzatziki Sauce

1. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, lemon juice, salt, and pepper.
2. Mix well and refrigerate until ready to use. For best results, make the tzatziki at least 30 minutes ahead to allow the flavors to meld.

Step 4: Prepare the Bowl Components

1. If using canned chickpeas, drain and rinse them thoroughly.
2. For extra flavor, you can roast the chickpeas: toss with a little olive oil, salt, and paprika, then bake at 400°F (200°C) for 20 minutes until crispy.
3. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
4. Chop the fresh herbs and pit and halve the olives if they’re not already prepared.

Step 5: Assemble the Mediterranean Steak Bowls

1. Divide the cooked quinoa or rice among 4 bowls.
2. Arrange the sliced steak, cucumber, tomatoes, red onion, olives, chickpeas, and feta cheese on top of the grains.
3. Sprinkle with fresh herbs.
4. Drizzle with tzatziki sauce or serve it on the side.
5. For an optional finishing touch, drizzle with extra olive oil and a squeeze of lemon juice.