Flank steak with lemon-feta potatoes

9
9
5
SmartPoints® value per serving
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

1 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(es)

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)

Instructions

  1. Preheat oven to 425°F. Spray large baking dish with nonstick spray.
  2. Place steak on plate and sprinkle with oregano, 1 teaspoon salt, and pepper. Cover and refrigerate while you prepare potatoes.
  3. Combine potatoes, ½ cup water, lemon juice, 2 teaspoons oil, and remaining ½ teaspoon salt in prepared baking dish and stir to mix well. Bake, uncovered, 20 minutes.
  4. Remove from oven and stir, adding remaining ¼ cup water if potatoes look dry. Reduce oven temperature to 400°F and return potatoes to oven. Bake until potatoes are browned and liquid has formed a sauce, 15–20 minutes longer. Sprinkle potatoes with cheese and toss gently to combine.
  5. Meanwhile, about 15 minutes before cooking time is up, heat large ridged grill pan over medium-high heat. Rub steak with remaining 1 teaspoon oil. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
  6. Cut steak across grain into 16 slices and divide evenly among 4 plates. Serve with potatoes.
  7. Per serving (4 slices steak and 1 cup potatoes)