In a large bowl or zip-top bag, combine the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the steak, ensuring it's fully coated. Seal or cover and let it marinate at room temperature for 15-20 minutes while you prepare the other components.

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water or broth, 1 tbsp olive oil, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, and stir in the lemon zest and chopped parsley. Cover and keep warm.

While the rice cooks, combine the halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives in a medium bowl. Drizzle with 2 tbsp olive oil and red wine vinegar. Season with 1/4 tsp salt and pepper. Toss gently to combine and set aside to let the flavors meld.

Preheat a grill, grill pan, or large cast-iron skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off. Grill for 4-6 minutes per side for medium-rare (135°F internal temperature), or until desired doneness is reached. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 8-10 minutes.

Slice the rested steak thinly against the grain. Divide the warm lemon herb rice among four bowls. Top each with a portion of the vegetable salad and several slices of grilled steak. Generously drizzle with tzatziki sauce, then sprinkle with crumbled feta cheese and fresh dill. Serve immediately with lemon wedges on the side.