Greek Beef Duo

Enjoy the tastes of Greece with this tasty pair of Greek potatoes baked twice and steak marinated in olive oil. The creamy, sour potatoes go well with the tender beef that has been infused with herbs, making a meal that is both comforting and filling.

Ingredients:

• 4 large russet potatoes
• 1 cup Greek yogurt
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olives, chopped
• 1/4 cup fresh dill, chopped
• 4 cloves garlic, minced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 4 beef sirloin steaks
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Scrub the potatoes and prick them with a fork

Bake for about 1 hour or until tender

Cut the baked potatoes in half lengthwise

Scoop out the flesh, leaving a thin shell

In a bowl, mix the potato flesh with Greek yogurt, feta cheese, olives, dill, and half of the minced garlic

Season with salt and pepper

Stuff the potato shells with the mixture and place them back in the oven for another 15 minutes

Meanwhile, in a shallow dish, whisk together lemon juice, olive oil, remaining minced garlic, oregano, thyme, salt, and pepper

Add the steaks to the marinade, turning to coat evenly

Let marinate for at least 30 minutes

Heat a grill or grill pan over medium-high heat

Cook the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness

Serve the twice-baked Greek potatoes alongside the grilled marinated steaks