Whisk together 1 tablespoon of olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper in a small bowl. This mixture will serve as both the steak marinade and the dressing.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and sear for 2-3 minutes per side until cooked to your desired doneness, seasoning with extra salt and pepper.

If using, divide the cooked quinoa or rice among your serving bowls. Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives around the grain base.

Place the cooked steak slices into each bowl. Drizzle the reserved dressing generously over the steak and vegetables, then sprinkle with crumbled feta cheese and fresh chopped parsley before serving.