Taverna Steak & Dilly Broccoli
with Roasted Veggies & Tzatziki
This week, we’re taking meat and potatoes on a 30-minute pleasure cruise to the Mediterranean with a spice-rubbed steak you’ll sear to a deep brown in the pan, then finish with butter. Meanwhile, two sheets of veggies are roasting in the oven: one with dill-sprinkled potato wedges—destined for crispy outsides and creamy insides—and the other with oregano-kissed zucchini and red onion. You’ll plate up all of this deliciousness, then drizzle with creamy, tangy cucumber yogurt sauce (aka tzatziki), packed with garlic, fresh lemon juice and zest, and even more herbaceous dill.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
¼ ounce
Dill
1 unit
Zucchini
1 unit
Red Onion
1 teaspoon
Dried Oregano
1 unit
Mini Cucumber
1 unit
Lemon
1 clove
Garlic
10 ounce
Ranch Steak
1 tablespoon
Mediterranean Spice Blend
4 tablespoon
Yogurt
(Contains Milk)
4 tablespoon
Crème Fraîche
(Contains Milk)
12 ounce
Broccoli
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Pick and roughly chop fronds from dill. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve and peel onion; slice into ½-inch-thick wedges.
Cut broccoli into bite-size pieces or trim green beans if necessary. (Save potatoes for another use.)
• Toss potatoes on a baking sheet with a drizzle of oil, half the dill, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Toss zucchini and onion wedges on a separate baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
Swap in broccoli or green beans for potatoes; roast 15-20 minutes for broccoli or 12-15 minutes for green beans.
• While veggies roast, trim and finely dice cucumber. Zest and quarter lemon. Peel and mince or grate garlic.
• Pat steak* dry with paper towels; season all over with half the Mediterranean Spice Blend (all for 4 servings). TIP: For perfect timing, start steak when potatoes have 10-12 minutes left! • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. (If steak is browning too quickly, lower heat!) • Add 1 TBSP butter (2 TBSP for 4) to pan; stir until melted, then spoon over steak until coated, 10-15 seconds. • Transfer steak to a cutting board and let rest for at least 5 minutes.
• While steak rests, in a small bowl, combine cucumber, lemon zest, yogurt, crème fraîche, remaining dill, juice from one lemon wedge (two wedges for 4 servings), and as much garlic as you like. Season with salt and pepper.
• Slice steak against the grain. • Divide steak, potato wedges, and zucchini-onion jumble between plates. Serve with remaining lemon wedges and tzatziki on the side.
Steak is fully cooked when internal temperature reaches 145°.
