Greek Style Flat Iron Steaks with Oregano Potatoes and Whipped Feta

Ingredients

• 1 pack Silver Fern Farms Beef Flat-Iron Steaks

Marinade:

• 1 clove garlic, crushed
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp olive oil

Potato Chunks:

• 275g agria potatoes, sliced into wedges
• 1 Tbsp fresh oregano, chopped

Salad:

• 60g salad mix
• ½ telegraph cucumber chopped into chunks (use less if large)
• ½ red onion, sliced
• 62g cherry tomatoes, halved
• 2 Tbsp kalamata olives
• 2 Tbsp vinaigrette

Whipped Feta:

• 75g feta
• 1 Tbsp Greek yoghurt
• ¼ lemon juice and zest
• 1 Tbsp olive oil

Method

Remove Silver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Preheat the oven to 200°C.

To prepare the marinade, combine garlic, oregano, olive oil, salt, and pepper in a bowl.

Rub the marinade onto both sides of the beef. Cover and let marinate for at least 30 mins at room temperature.

Meanwhile, place the potato chunks in a shallow baking tray. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.

Roast in the oven for 30-35 mins or until golden brown and crispy.

To prepare the whipped feta, combine feta, Greek yoghurt, lemon juice, and olive oil in a food processor. Blend until smooth and creamy. Adjust consistency with a little more yoghurt if needed. Season with pepper to taste.

Bring a fry pan to med-high heat. Cook for 3-4 mins per side for med-rare. Remove from heat, cover loosely, and rest for 5 mins before slicing across the grain.

To prepare the salad, combine the mixed salad greens, cucumber, red onion, cherry tomatoes and Kalamata olives, Drizzle with vinaigrette. Toss to combine. Season with salt and pepper to taste.

Serve potatoes with sliced beef and a generous dollop of whipped feta. Sprinkle with lemon zest and serve salad alongside.