Cook quinoa or brown rice according to package instructions, typically about 15 minutes for quinoa or 20-25 minutes for brown rice.

Allow the steak to reach room temperature, season with salt and pepper, then preheat the grill or skillet over medium-high heat for 5 minutes.

Cook the steak on the grill or skillet for 4-7 minutes per side, checking for desired doneness with a meat thermometer.

Let the steak rest for a few minutes before slicing it into thin strips against the grain.

In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, and diced red bell pepper, tossing gently.

Drizzle olive oil and balsamic vinegar over the salad mixture, season, and toss to coat evenly.

Assemble the bowl with a base of quinoa or brown rice, topped with sliced steak and the fresh vegetable mixture.

Finally, sprinkle crumbled feta cheese on top and serve immediately.