• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges.

• Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, pat steak dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a medium pan over medium- high heat. Add steak; sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking later). • Turn off heat; transfer steak to a second baking sheet. Roast on middle rack until cooked to desired doneness, 8-10 minutes. • Transfer steak to a cutting board; let rest at least 8 minutes. TIP: Don’t skip this step—it’s essential for a juicy end result!

• While steak rests, trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve tomatoes. Halve, peel, and thinly slice shallot. Zest and quarter lemon.

• In a large bowl, toss together lettuce, cucumber, tomatoes, shallot, feta, vinegar, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper.

• Carefully toss roasted potatoes on baking sheet with lemon zest and juice from one lemon wedge (two wedges for 4 servings). • Thinly slice steak against the grain. • Divide steak, lemony potatoes, and salad between plates in separate sections. Top steak with as much chimichurri as you like. Serve with remaining lemon wedges on the side. ***Beef is fully cooked when internal temperature reaches 145°.***