In a shallow dish or large resealable bag, combine 3 tablespoons olive oil, minced garlic, fresh and dried oregano, smoked paprika, lemon zest, juice from half the lemon, salt, and pepper. Add the steak, turning to coat thoroughly. Let marinate at room temperature for 15-20 minutes while you prepare the vegetables.

Preheat a grill or grill pan to medium-high heat. Brush the zucchini, squash, and red onion rounds lightly with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper. Grill the vegetables for 3-4 minutes per side, until tender and charred. Remove and set aside. Cut the grilled onion rounds into chunks.

Remove the steak from the marinade, letting excess drip off. Grill for 5-7 minutes per side for medium-rare (135°F internal temperature), or to your desired doneness. Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes.

While the steak rests, make the dressing. In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, Dijon mustard, juice from the remaining lemon half, chopped parsley, and mint. Season with salt and pepper to taste. Slice the rested steak thinly against the grain. Cut the grilled zucchini and squash into bite-sized pieces.

Divide the baby spinach or arugula among four bowls. Add a scoop of warm quinoa or farro to each. Artfully group the ingredients: place sliced steak, grilled zucchini and squash, charred onion, halved tomatoes, and kalamata olives in separate sections around the bowl. Drizzle generously with the herb dressing and garnish with extra parsley and crumbled feta cheese if using.