The most delicious, hearty dinner that’s full of Greek flavors and nutrients. Marinated steak gets piled on top of a homemade tzatziki sauce of cucumber and yogurt. Paired with an addictive lemon-feta-herb potato salad with bell peppers, tomatoes, and olives for a truly perfect meal.
If you’re like me and love a good steak dinner, you’ve GOT to try these delicious Greek steak plates. The steak itself is marinated for a bit and is bursting with flavor + results in a super tender texture that’s addictive with that smooth tzatziki sauce.
The potato salad is actually inspired by something I came across on NYT Cooking! It’s packed full of roasted potatoes and red bell peppers, olives, herbs, lemon, feta, and tomatoes!! All of these flavors combined create something seriously delicious. I served with cucumber slices for dipping/scooping and my favorite pickled onions (recipe for those below too!!)
I recommend making the Tzaziki while your potatoes are roasting and searing or grilling the steaks towards the end!! Throw all of the potato salad ingredients in the same bowl and toss em up. These plates would also be delicious with some pita chips or crispy chickpeas.
Full recipe below, I can’t wait for you to try it!! <3
For the steak + marinade:
1.5lbs filet mignon, ny strip, or other cut of choice
1/4 cup lemon juice
3 tbsp olive oil
4 cloves garlic, grated
3 tsp oregano
2 tsp salt
2 tsp paprika
1 tsp black pepper
Combine all ingredients in a bowl. Toss steak in marinade and submerge. Allow to marinate for at least 30 minutes, I recommend a few hours. Turn the steaks halfway through marinating to ensure even coating.
If using flank or a tougher cut, let it marinate for at least 2 hours to tenderize.
Sear on a cast iron pan or grill to desired doneness: I always go for medium-rare to medium (125-135F internal).
Tzatziki sauce:
one English cucumber
1 1/2 cups greek yogurt
2 tbsp dill, finely chopped
2 tbsp mint, finely chopped (optional- adds another layer of flavor + freshness that I like)
1 tbsp olive oil
1 tbsp lemon juice + more to taste
1 tsp lemon zest
2 garlic cloves, grated
Fine sea salt, to taste (start with 1/2 tsp)
Cracked black pepper
Start by grating your cucumber onto a paper towel or cheesecloth. Squeeze out any excess moisture, you want to get out as much water as you can! I typically do 2-3 rounds of paper towels.
Add cucumber pulp to a large bowl along with remaining ingredients. Stir to combine. Taste, and adjust lemon, salt, and pepper to taste.
For the potato salad:
1 1/2 lbs gold potatoes, chopped into small pieces (about 1 inch)
1 large or 2 small red bell peppers, chopped into small pieces
2 tbsp olive oil, divided
1 tbsp lemon juice, more to taste
1 tbsp red wine vinegar
1 tsp lemon zest
1/2 tsp fine sea salt, more flaky salt to taste
Freshly cracked black pepper, to taste
2-3 tomatoes on vine or heirloom tomatoes, chopped into small pieces (can also use halved grape/cherry tomatoes- whatever you have on hand!)
1/3 cup mixed olives, smashed and chopped
1/2 cup dill, finely chopped
1/2 cup parsley, finely chopped
2 tbsp chopped fresh chives
1/2 cup feta crumbles + more for topping, if desired
Preheat oven to 400F. Add potatoes and bell pepper to a parchment lined baking sheet. Toss with 1 tbsp olive oil and 1/2 tsp salt. Roast for approximately 40 minutes or until browned and crisp.
While veggies are roasting, combine remaining 1 tbsp olive oil with remaining ingredients (minus the feta) in a large bowl.
Once your potatoes and bell peppers are out of the oven, add them to the bowl and give everything a good mix. Right before serving, gently stir in the feta crumbles.
Pickled onions:
1 large red onion, and/or multiple shallots, thinly sliced
Apple cider, white wine, or red wine vinegar (I usually do a mix of apple cider + red wine vinegars- I love the taste of RWV but love the gut health benefits of ACV!)
Pinch salt + pepper
Pinch sugar
Combine onions in a jar with 1:1 liquid ratio of vinegar to hot water, along with the salt, pepper, and sugar. Shake to combine. Tip: allow to sit overnight for best flavor!!
For serving: spoon tzatziki sauce on one side of plate. Slice steak and arrange over the sauce. Add some greens to the other side, if desired, and then add your potato salad over top.
Serve with cucumber wedges and pickled onions. Pita chips, hummus, or crispy chickpeas would all be wonderful additions as well.
Enjoy!! This is such a wonderful dinner and was hearty + comforting yet light at the same time. Greek food is always incredibly nourishing and the flavors are unbeatable!
Tag me on Instagram @abigailsapron if you make this recipe- I’d love to see your plates <3
Have a wonderful Monday friends!!
With love,
Abigail
I can confirm that it was outstanding!!