Name: Top round steak with roasted potatoes and tzatziki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170 g beef top round steak, patted dry, 1 inch thick; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, seeded and chopped; 1/2 medium red onion, wedged; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3.5 oz Yukon Gold potato, cut into 1/2-inch cubes; 1/4 cup plain nonfat Greek yogurt; 1.5 oz cucumber, grated and squeezed dry

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato cubes, zucchini, bell pepper, and red onion with the olive oil, half the dried oregano, and half the salt. Spread them in a single layer and roast for 15 minutes.
Add half the minced garlic to the pan, toss quickly, and roast for 10 minutes more until the potatoes and vegetables are tender and browned at the edges.
While the vegetables roast, combine the nonfat Greek yogurt, grated cucumber, remaining minced garlic, and half the lemon juice in a small bowl. Stir to combine and set aside.
Season the top round steak on both sides with the remaining salt, the black pepper, and the rest of the dried oregano.
Heat a 12-inch skillet over medium-high heat. Add the steak to the dry pan and cook for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more. Move the steak to a plate to rest for 5 minutes. Done when browned on the outside and reached the target temperature, 145°F.
Slice the steak against the grain. Squeeze the remaining lemon juice over the steak and roasted vegetables. Serve with the tzatziki on the side.

Nutrition

Ingredients

Instructions

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