In a shallow dish, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, smoked paprika, pepper, and salt for the marinade. Add the steak, turn to coat, and marinate for 30 minutes at room temp or up to 4 hours in the fridge.

Meanwhile, prepare the quinoa. In a saucepan, combine rinsed quinoa, broth, bay leaf, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 10 more minutes. Fluff with a fork.

Make the garlic yogurt sauce by combining Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Stir well, cover, and refrigerate until ready to use.

Preheat a grill or grill pan to high heat. Remove steak from marinade and grill for 4-6 minutes per side for medium-rare, or to your desired doneness.

Transfer the grilled steak to a cutting board and let it rest for at least 10 minutes. This is crucial for juicy meat.

While the steak rests, prepare all your fresh toppings: halve the tomatoes, dice the cucumber, slice the red onion, and chop the herbs.

Thinly slice the rested steak against the grain. Assemble the bowls by dividing the quinoa among four bowls. Top with sliced steak, tomatoes, cucumber, red onion, and avocado.

Drizzle generously with the garlic yogurt sauce, garnish with fresh herbs, and serve immediately with lemon wedges on the side.