Combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Coat flank steak and let it marinate at room temperature for at least 30 minutes or refrigerate for up to 2 hours.

In a medium saucepan, combine rinsed quinoa and chicken broth or water. Bring to a boil, reduce to low, cover, and simmer for 15 minutes, then let sit covered for an additional 5 minutes.

Preheat the grill to medium-high heat. Grill marinated steak for 5–7 minutes on each side for medium-rare. Let rest for 5–10 minutes before slicing.

In a large bowl, combine cherry tomatoes, cucumber, chickpeas, red onion, feta cheese, kalamata olives, parsley, and lemon juice. Toss gently to combine.

Start with a base of quinoa, layer the Mediterranean salad on top, and arrange sliced steak over the salad.

Drizzle with olive oil or squeeze fresh lemon juice if desired. Serve immediately.