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In a small bowl, mix together the cumin, garlic powder, oregano, and sea salt to create a seasoning blend for the steak.
Drizzle the steak in the olive oil and generously coat it with the seasoning mixture, rubbing it in with your hands.
Let the steak sit in the fridge for a few hours if desired.
Heat your grill to medium-hot and grill your steak until it’s medium-rare, about 6 minutes on one side and 5 minutes on the other.
Pull the steak off the grill and let it rest for at least 10 minutes before slicing.
While the steak rests, slice the tomatoes in half, finely chop the cucumber, chop the olives, and dice the pickled red onion.
Add the vegetables to a big salad bowl.
Rinse and drain your beans and add them to the bowl with the vegetables.
Finely mince the dill and parsley and add about 80% to the bowl, setting the remainder aside for the dressing.
Crumble in the feta.
Chop your steak into small bite-sized pieces and add it to the bowl.
In a small blender, blend the lemon juice, white wine vinegar, remaining dill and parsley, olive oil, Greek yogurt, sea salt, and garlic for about 30 seconds.
Pour the dressing over the salad and toss well.