Contact Us
Beyond the Steakhouse

Athenian Flap Meat & Feta-Roasted Greek Potatoes

Savor the flavors of the Mediterranean with herb-crusted flap meat and lemon-feta roasted potatoes, all finished with a silky, chef-inspired shortcut sauce.
Download

This Athenian Flap Meat dish is a masterclass in Mediterranean seasoning. The steak is crusted with a savory blend of oregano and garlic, accented by a hint of cinnamon that elevates the beef’s natural richness. Paired with pre-made potatoes that are transformed with the bright tang of lemon and salty feta, then finished with a clever, velvety soup-based sauce, this entree is a sophisticated, full-flavored meal that feels like it came straight from a taverna.

Ingredients

Directions

  1. Season and Sear the Flap Meat
  • The Rub: In a small bowl, combine the garlic, onion powder, paprika, oregano, and that “secret” pinch of cinnamon (which adds a traditional Greek depth).
  • The Sear: Rub the spice blend into the flap meat. In a scorching hot skillet with a little oil, sear the steak for 3 – 4 minutes per side for medium-rare. Let the meat rest for 5 minutes before slicing – this is crucial for keeping it juicy!
  1. Elevate the Potatoes
  • While the steak rests, heat your pre-made Seasoned Potatoes in a pan or oven until crispy.
  • The Greek Finish: Once hot, toss the potatoes with a squeeze of lemon juice, the diced red peppers, and the feta cheese. The residual heat will soften the peppers and make the feta slightly melty and creamy.
  1. The Soup Shortcut Sauce
  • In the same skillet used for the steak (keep those flavorful brown bits!), pour in your soup.
  • Simmer on medium-low for 2 – 3 minutes, stirring constantly, until it reduces into a thick, velvety sauce.
  1. Assembly
  • Fan the sliced flap meat over a generous helping of the feta-loaded potatoes.
  • Pour the soup reduction over the meat or serve it as a pool at the bottom of the plate.
  • Garnish with fresh parsley or basil.

Featured Products