Pat the steak dry and season both sides with salt, pepper, oregano, thyme, and paprika.

Heat olive oil in a large skillet over medium-high heat.

Add the steak and cook for 3–4 minutes per side, or until desired doneness.

Transfer steak to a cutting board and let it rest for 5 minutes.

While resting, toss tomatoes, cucumber, onion, and olives in a bowl with lemon juice.

Slice the steak thinly against the grain.

Arrange sliced steak in serving bowls.

Spoon the fresh Mediterranean vegetables over the steak and garnish if desired.