In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, sea salt, and black pepper for the marinade. Add the flank steak, turning to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1.5 cups water, and 1/2 tsp sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 1 tbsp olive oil, chopped parsley, chopped mint, and 1 tbsp fresh lemon juice. Keep warm.

In a small bowl, whisk together tahini, 2 tbsp lemon juice, minced garlic, and 1/4 tsp sea salt. Gradually add cold water, 1 tablespoon at a time, whisking continuously until the dressing reaches a smooth, pourable consistency. It should be thick but drizzle-able. Set aside.

In a medium bowl, combine diced cucumber, diced tomatoes, finely diced red onion, chopped parsley, and chopped mint. Drizzle with 1 tbsp lemon juice and 1 tbsp olive oil, then season with 1/4 tsp sea salt and a pinch of black pepper. Toss gently to combine.

Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, discarding any excess marinade. Grill the flank steak for 4-6 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness.

Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This helps the juices redistribute. Slice the steak thinly against the grain.

Divide the lemon-herb rice among four serving bowls. Top each with a generous portion of the sliced grilled steak, a scoop of the cucumber-tomato salad, and a drizzle of tahini dressing.

Garnish with crumbled feta cheese, Kalamata olives, and fresh dill, if using. Serve immediately with warm pita bread or tortillas on the side.