Step 1:
Season the steak generously with salt and pepper on both sides.
Heat a skillet or grill pan over medium-high heat.
Cook the steak for about 4-5 minutes per side, depending on thickness and desired doneness.

Step 2:
Once cooked, let the steak rest for at least 5 minutes.
This resting time allows the juices to redistribute, keeping the steak juicy and tender.
Slice the steak thinly against the grain once rested.

Step 3:
While the steak is cooking and resting, prepare the vegetables.
In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, and diced yellow bell pepper.
Toss lightly with a pinch of salt and a sprinkle of fresh parsley.

Step 4:
To make the yogurt sauce, combine the Greek yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, and a pinch of salt and pepper in a small bowl.
Stir until well blended.
Adjust seasoning to taste if needed.

Step 5:
To assemble the bowls, start by layering the fresh vegetable mixture in serving bowls.
Top with sliced steak.
Add a generous dollop of the yogurt sauce over the top.

Step 6:
Sprinkle with extra parsley and chopped almonds or your favorite nuts for a satisfying crunch.
Serve immediately and enjoy the bright, fresh flavors!