For the steak:

• 1 pound flank or skirt steak
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the bowl:

• 2 cups cooked quinoa or rice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• juice of 1 lemon

For the sauce:

• 1/2 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• salt and pepper to taste