• 6 tbsp fresh lemon juice, divided
• 3 tbsp olive oil, divided
• 1 medium garlic clove, minced
• ½ tsp dried oregano, divided
• ¼ tsp dried thyme
• ¼ tsp black pepper
• 1 pound uncooked lean and trimmed beef flank steak
• 8 oz uncooked baby potatoes, red variety
• 2 tbsp crumbled feta cheese, mashed with a fork
• 1 tbsp water
• ⅛ tsp table salt
• 6 cups romaine lettuce, shredded or roughly torn
• 1 medium English cucumber, halved, thinly sliced
• 1 cup grape tomatoes, halved

1. In a container large enough to hold the 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 the 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 the desired degree of doneness. Let steak rest for 5-10 minutes.
4. While the steak rests, in a small air-tight container, combine the remaining 2 Tbsp lemon juice, 1 Tbsp oil, 1/4 tsp oregano, mashed feta, water, and salt. Cover container; shake vigorously until creamy (some small chunks of cheese are fine).
5. Pat potatoes dry; slice each one in half. Thinly slice steak against the 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, 1 tbsp dressing!!