Flank steak with lemon-feta potatoes
9
Points®
Total Time
41 min
Prep
6 min
Cook
35 min
Serves
4
Difficulty
Easy
This steak and potatoes meal has a decidedly Mediterranean flavor. The potato gratin is taken to a new level with the addition of lemon juice at the beginning of cooking, and a helping of salty, tangy feta tossed in at the end. Meanwhile, the steak has been soaking up the herbal punch of oregano. There's a difference between Greek and the more readily available Mexican oregano. Mexican oregano actually comes from a different plant than the Mediterranean varieties. Greek oregano is generally said to taste stronger and earthier than the Italian variety. You can use Mexican oregano if it's all you've got, though you might want to increase your measure of it, as it's a less pungent, more citrusy herb, the dried leaves of a native plant related to lemon verbena.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean and trimmed beef flank steak
1 pound(s)
Dried oregano
2 tsp
Table salt
1½ tsp
Black pepper
¼ tsp
Uncooked potato
2 large, baking variety, peeled and cut into 3/4-inch pieces
Water
¾ cup(s)
Fresh lemon juice
3 Tbsp
Olive oil
3 tsp
Crumbled feta cheese
¼ cup(s)
