In a small bowl, whisk together the Greek yogurt, extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried dill, kosher salt, and smoked paprika until smooth and well combined. Set the dressing aside. While the dressing comes together, prep your vegetables: chop the romaine lettuce, dice the English cucumber, pit the kalamata olives, and chop the fresh mint. I find it helpful to keep the dressing at room temperature so it's creamy and pourable when you serve the bowls—cold dressing straight from the fridge can be a bit thick.

Pat the steak dry with paper towels and season generously on both sides with salt and pepper—drying the meat is crucial for achieving a good sear. Thread the cherry tomatoes and red onion wedges onto skewers, alternating between the two for even cooking. Brush the skewered vegetables lightly with the 1 tablespoon of olive oil and season with a pinch of salt and pepper. I like to prep these while the grill is coming to temperature so everything is ready to go when the heat is right.

Preheat your grill to 450°F. Once hot, place the vegetable skewers on the grill and cook for 5–8 minutes, turning occasionally, until the tomatoes are slightly blistered and softened and the onions are charred at the edges. The vegetables will likely finish before the steak, so remove them to a plate and keep them warm. This timing lets you get the slower-cooking vegetables started while keeping the grill hot for the steak.

Place the seasoned steak directly on the hot grill and cook without moving it for 4–5 minutes for medium-rare (aim for 140°F internal temperature) or 6–7 minutes for medium (150°F). Flip once and cook the other side for the same time. Use an instant-read thermometer for accuracy—this takes the guesswork out of doneness. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing; this allows the juices to redistribute throughout the meat, keeping each bite tender and juicy.

Divide the chopped romaine lettuce among serving bowls as your base. Arrange the sliced steak from Step 4 on top of the lettuce, then add the grilled vegetables from Step 3. Dollop 1/4 cup of hummus into each bowl and scatter the diced cucumber, kalamata olives, and crumbled feta cheese on top. Drizzle each bowl generously with the Greek yogurt dressing from Step 1.

Garnish each bowl with the fresh mint that was chopped in Step 1. Serve immediately with lemon wedges on the side so each person can squeeze a little extra brightness over their bowl if they'd like.