1

In a container large enough to hold steak, whisk together 4 Tbsp lemon juice, 2 Tbsp oil, garlic, 1/4 tsp oregano, thyme, and pepper. Lightly score steak on both sides, place in dish with marinade and turn to coat. Set aside for 30 minutes or refrigerate, covered, overnight.

2

Bring a medium saucepan of salted water to a boil; add potatoes and reduce heat to medium-low. Simmer potatoes until tender, 7-10 minutes; drain and plunge into cold water. Drain; set aside to cool.

3

Place oven rack 3 to 4 inches from broiler; turn broiler to high. Remove steak from marinade; discard marinade. Pat steak dry; broil, 5-6 minutes per side for medium-rare, or longer for desired degree of doneness. Let steak rest for 5-10 minutes.

4

While steak rests, in a small air-tight container, combine remaining 2 Tbsp lemon juice, 1 Tbsp oil, 1/4 tsp oregano, mashed feta, 1 tbsp water, and salt. Cover container; shake vigorously until creamy (some small lumps of cheese are fine).

5

Pat potatoes dry; slice each one in half. Thinly slice steak against grain.

6

When ready to serve, combine lettuce, cucumber, tomatoes, and potatoes in a serving bowl; top with steak and drizzle with dressing.

7

Serving size: 3 oz steak, 2 cups potato-vegetable mixture and 1 tbsp dressing