Taverna Steak & Dilly Potato Wedges
with Roasted Veggies & Tzatziki
- Milk
This week, we’re taking meat and potatoes on a 30-minute pleasure cruise to the Mediterranean with a spice-rubbed steak you’ll sear to a deep brown in the pan, then finish with butter. Meanwhile, two sheets of veggies are roasting in the oven: one with dill-sprinkled potato wedges—destined for crispy outsides and creamy insides—and the other with oregano-kissed zucchini and red onion. You’ll plate up all of this deliciousness, then drizzle with creamy, tangy cucumber yogurt sauce (aka tzatziki), packed with garlic, fresh lemon juice and zest, and even more herbaceous dill.
Ingredients
1 unit
Red Onion
12 ounce
Potatoes
1 unit
Zucchini
4 tablespoon
Crème Fraîche
(Contains: Milk)
10 ounce
Ranch Steak
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 clove
Garlic
1 teaspoon
Dried Oregano
½ tablespoon
Mediterranean Spice Blend
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Pick and roughly chop fronds from dill. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve and peel onion; slice into ½-inch-thick wedges.
• Toss potatoes on a baking sheet with a drizzle of oil, half the dill, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Toss zucchini and onion wedges on a separate baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
• While veggies roast, trim and finely dice cucumber. Zest and quarter lemon. Peel and mince or grate garlic.
• Pat steak* dry with paper towels; season all over with half the Mediterranean Spice Blend (all for 4 servings). TIP: For perfect timing, start steak when potatoes have 10-12 minutes left! • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. (If steak is browning too quickly, lower heat!) • Add 1 TBSP butter (2 TBSP for 4) to pan; stir until melted, then spoon over steak until coated, 10-15 seconds. • Transfer steak to a cutting board and let rest for at least 5 minutes.
• While steak rests, in a small bowl, combine cucumber, lemon zest, yogurt, crème fraîche, remaining dill, juice from one lemon wedge (two wedges for 4 servings), and as much garlic as you like. Season with salt and pepper.
• Slice steak against the grain. • Divide steak, potato wedges, and zucchini-onion jumble between plates. Serve with remaining lemon wedges and tzatziki on the side.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Mediterranean flavors and seasoning, though some found the steak bland or overpowered.
- Ease of prep: Several noted longer prep time than expected, with lots of chopping and multiple cooking steps.
- Suggestions: Consider grating cucumber for smoother tzatziki; ensure uniform steak thickness for even cooking.
- Portions: Some felt the steak portions were too small or uneven, while vegetable amounts varied.
- Texture: Several mentioned tough or gristly steak; others praised its tenderness when cooked properly.
Reviews from our home cooks
This tzatziki is my new best friend!! Hands down the best part of this recipe - the dill, lemon, cucumber - all so fantastic. The steak cooked up easily and roasting the veggies was a breeze. I tend to like the fewer step recipes but sometimes it's really worth the extra work - like this one. Love this recipe and all the new steak options. Please keep this one in rotation!!
The dill really brightens up the standard "side of oven roasted potato wedges" as does the additional veggie combo of the red onion and zucchini. Really enjoyed the tzatziki also. The seasoning was nice on the steak. All in all it was really satisfying.
Roasting both veggies on different racks okay, but got distracted with other prep and veggies were a little overdone. Still very delicious and the Rancher Steak was amazing.
Love Tzatziki sauce and the zucchini was great. Bit too much dill everywhere. Needed something different for the potatoes. The spices on the steak didn't shine much.
I've made my own tzatziki sauce many times, and the one made for this recipe was not very good. The ratio of cucumber to yogurt/creme fraiche was off, with there being too much cucumber. At the very least, the cucumber should have been grated and salted to extract moisture to make for a less watery tzatziki.
Dang! Very tasty! The tzatziki sauce was so good. Didn't add the cukes (wife doesn't like 'em) but was still excellent. Would so do this one again.
The tzatziki recipe was amazing! I was thinking of stopping Hello Fresh and trying a new meal provider but this recipe is making me think twice!
Not bad. We do not have any experience with Tzatziki but it was ok. I could not eat it every month but I would get it again. Nice change on steak and potato's.
Not a huge fan of the sauce, but it wasn't bad. Steak, zucchini and wedges were delicious and very flavorful.
I'm usually not a fan of zucchini, but the sauce in this recipe was absolutely mouth watering when paired with the veggies.
