Place the bulgur in a medium bowl; add enough boiling water to cover by 1 inch. Cover and let stand until softened, about 20 minutes. Drain and let cool.
In a small bowl, mix the oil and garlic. In a small saucepan with a lid, heat 1 tbsp. garlic oil over medium-high. Cook the dried chiles, coriander and caraway until the seeds begin to pop, about 3 minutes. Add 3/4 cup water. Cover; cook overmedium until almost dry, 12 to 14 minutes. In a mini food processor, puree the harissa sauce. Season with salt.
In a large skillet, heat 1 tbsp.garlic oil over high. Cook the tomatoes and yellow chiles, turning, until blackened in spots, 5 minutes. Season with salt; transfer to a plate.
In the skillet, heat 1 tsp. garlic oil over high. Season the steak; cook 2 to 3 minutes per side for medium-rare. Transfer to a cutting board. Let cool; slice.
In a large bowl, whisk the lemon zest, lemon juice and the remaining garlic oil. Toss with the bulgur, lettuce and feta; season. Top with the tomatoes, chiles, steak and harissa.