Steak and potato salad with creamy feta dressing

Instructions

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