Whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, sea salt, black pepper, and dried oregano in a bowl. Add the cubed flank steak and toss to coat evenly. Let marinate for at least 20 minutes at room temperature—this allows the flavors to penetrate the meat and begin tenderizing it. While the steak marinates, you can prep your other components.

Bring the 1 1/4 cups water and 3/4 tsp salt to a boil in a pot. Stir in the couscous and 1 tbsp olive oil, then immediately remove from heat. Cover the pot with a lid and let sit for 5 minutes to allow the couscous to absorb the liquid. Fluff gently with a fork and set aside to cool slightly. This method ensures fluffy, evenly cooked grains.

While the couscous cools, chop the romaine lettuce into 1/2-inch ribbons, dice the tomatoes into 1/2-inch pieces, slice the cucumber into 1/4-inch half-moons, and thinly slice the red onion. I like to keep the vegetables in separate piles until assembly—this prevents the lettuce from wilting and keeps everything fresh. Juice the lemon into a small bowl and pit the kalamata olives if needed.

Heat a large skillet or cast-iron pan to medium-high heat until it's smoking lightly. Working in batches if necessary to avoid overcrowding, add the marinated steak cubes and sear for 4-5 minutes on the first side without stirring—this develops a flavorful crust. Flip and cook another 4-5 minutes for medium-rare, adjusting time based on your preferred doneness and cube size. Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing into strips.

In a large bowl, combine the chopped romaine lettuce, diced tomatoes, cucumber slices, red onion, and kalamata olives from Step 3. Drizzle with the lemon juice and toss gently to combine. I like to dress the vegetables just before assembly so they stay crisp and the flavors meld slightly without the lettuce becoming too soft. Set aside until you're ready to build the bowls.

Divide the couscous from Step 2 between serving bowls, creating a base in each. Add a generous dollop of hummus to each bowl, then top with a portion of the vegetable salad from Step 5. Arrange the sliced steak from Step 4 over the vegetables. Sprinkle each bowl with crumbled feta cheese and fresh chopped parsley. Serve immediately while the steak is still warm and the vegetables are crisp.