Dry-Brined New York Steak with Loaded Greek-Style Baked Patates and Smoked Garlic Tzatziki

Dry-brined New York steaks served with crispy Greek-style baked potatoes, a fresh salad topping and tzatziki. Perfect for entertaining or a weeknight dinner.

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Servings: 4 servings

Course: BBQ, Dinner, Lunch

Cuisine: Greek, Mediterranean

Ingredients Method Notes

Ingredients

For the Steaks

4 New York steaks approximately 3 cm thick
4 teaspoons sea salt flakes

For the Baked Potatoes

1 kg brushed potatoes peeled and cut into chunky wedges
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon sea salt flakes

For the Salad Topping

250 g cherry tomatoes finely diced
¼ red onion finely diced
1 handful pitted black olives finely diced
2 tablespoons fresh parsley finely chopped
5 sprigs fresh oregano leaves picked
Zest of ½ lemon
2 tablespoons extra virgin olive oil
100 g feta

For the Tzatziki

1 cucumber finely grated and liquid squeezed out
200 g Greek yoghurt
1 smoked garlic clove finely grated
8 fresh spearmint leaves finely chopped
Zest of ½ lemon
1 tablespoon extra virgin olive oil
Pinch of sea salt

Method

Dry-Brine the Steaks

Pat the steaks dry and sprinkle evenly with the sea salt on all sides.
Place on a rack with a baking tray uncovered in the fridge for 12-24 hours.
Remove from the fridge 30-45 minutes before cooking to allow them to come to room temperature.

Make the Mint Tzatziki

Grate the cucumber and squeeze out as much excess liquid as possible.
Combine with the Greek yoghurt, garlic, mint, lemon zest, olive oil and salt.
Mix well and refrigerate until ready to serve.

Bake the Potatoes

Preheat the oven to 200°C fan-forced.
Place the potato wedges in a large roasting tray. Pat dry and drizzle with olive oil and sprinkle with oregano and salt.
Toss well and arrange in a single layer on a baking sheet.
Bake for 40-50 minutes, turning halfway through, until golden, crisp and fluffy in the centre.

Prepare the Salad Topping

In a bowl, combine the cherry tomatoes, red onion, olives, parsley, oregano, lemon zest and olive oil.
Season lightly with salt and pepper if needed.
Just before serving, sprinkle the crumbled feta on top.

Cook the Steaks

Heat a barbecue, grill pan or cast-iron pan over high heat until very hot.
Pat the steaks dry and lightly brush with olive oil.
Cook for 2-3 minutes per side for medium-rare, or to your preferred doneness.
Transfer to a plate and rest for 8-10 minutes before slicing.

Assemble

Transfer the baked potatoes to a large serving plate.
Spoon the Greek topping generously over the potatoes.
Crumble feta on top.
Slice the steaks and arrange alongside the loaded potatoes.
Serve immediately with the tzatziki.

Notes

Nik’s Tips

Dry-brining is the secret to deeply seasoned steak and a beautifully caramelised crust.
Add the Greek topping just before serving to keep the potatoes crisp.

Dry-Brined New York Steak with Loaded Greek-Style Baked Patates and Smoke Garlic Tzatziki