Mediterranean-Style Tzatziki Steak with potatoes and tomato relish

Details Difficulty: Intermediate Spice: Not Spicy Prep & Cook Time35-45 min Nutrition (per serving) Calories: 700 Carbohydrates: 41g Fat: 41g Protein: 41g Sodium: 1242mg * Contains milk We want to put tzatziki everywhere: on gyros, of course, but on tacos, on flatbreads, and even in our coffee. (What? It's creamy!) It's great on a steak too, the cooling cucumber sauce matching with the tender meat like it was born to. Tzatziki for the win! Don't have a box grater or its in the dishwasher? Worry not! Just trim and then mince the cucumber as small as you can.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: garlic salt, garlic Refer to minimum internal temperature chart on front of card for your protein

Step 2

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F

Step 3

If using ribeye, follow same instructions as sirloin in Steps 2 and 5, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve. If using NY strip steak, follow same instructions as sirloin in Steps 2 and 5, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve. If using salmon, pat dry and season flesh side with garlic salt and ¼ tsp. pepper. Follow same instructions as sirloin in Step 5, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side. If using chicken breasts, follow same instructions as sirloin in Steps 2 and 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

Step 4

Roast the Potatoes Cut potatoes into 1/2" dice. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for steak), and a pinch of pepper. Massage oil, garlic salt, and pepper into potatoes. Spread into a single layer. Roast in hot oven, 20 minutes. Carefully remove from oven and gently stir in half the garlic (reserve remaining for sauce; prepared in a later step.) Spread into a single layer and roast again until potatoes are browned and tender, 4-6 minutes. While potatoes roast, prepare ingredients.

Step 5

Prepare the Ingredients Quarter tomatoes. Trim cucumber. Grate on large holes of box grater. Mince garlic. Pat steaks dry, and season both sides with remaining garlic salt and 1/4 tsp. pepper.

Step 6

Make the Tomato Relish In a mixing bowl, combine sugar, tomatoes, balsamic vinegar, feta, a pinch of salt, and 2 tsp. olive oil. Set aside to marinate, at least 10 minutes. While tomatoes marinate, make tzatziki.

Step 7

Make the Tzatziki Combine remaining garlic (to taste), crème fraîche, grated cucumber, 2 tsp. water, and a pinch of salt in another mixing bowl. Set aside.

Step 8

Cook Steak and Finish Dish Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes. Remove tomatoes and feta from marinade (reserve leftover marinade for plating). Plate dish as pictured on front of card, topping steak with tzatziki and potatoes with tomato relish. Top potatoes and tomatoes with reserved marinade, if desired. Bon appétit!