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Picture of Grilled Herb Skirt Steak With Lemon-Feta Potatoes Recipe
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2666 kcal 133 %
  • Fat 157 g 242 %
  • Saturated 48 g 240 %
  • Carbs 148 g 49 %
  • Fiber 21 g 85 %
  • Protein 160 g 320 %
  • Cholesterol 476 mg 159 %
  • Sodium 4171 mg 174 %
  • Calcium 506 mg 51 %
  • Magnesium 350 mg 83 %
  • Potassium 5126 mg 109 %
  • Iron 24 mg 133 %
  • Zinc 44 mg 405 %
  • Phosphorus 1590 mg 227 %
  • Vitamin A 90 µg 10 %
  • Vitamin C 200 mg 222 %
  • Thiamin (B1) 1 mg 91 %
  • Riboflavin (B2) 3 mg 193 %
  • Niacin (B3) 43 mg 268 %
  • Vitamin B6 6 mg 428 %
  • Folate equivalent (total) 163 µg 41 %
  • Vitamin B12 17 µg 724 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 11 mg 73 %
  • Vitamin K 121 µg 101 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grilled Herb Skirt Steak With Lemon-Feta Potatoes Recipe

Ingredients

  • For the Steak:
  • 1 1/2 pounds skirt steak, trimmed
  • 1/2 cup red wine vinegar
  • 1/2 cup juice from about 4 lemons, divided
  • 5 large cloves garlic
  • 2 1/2 teaspoons dried oregano, divided
  • 2 teaspoons dried thyme, divided
  • 1 teaspoon dried mint
  • 4 1/2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • For the Potatoes:
  • 1 1/2 pounds small potatoes cut into wedges
  • 1/4 cup plus 1 tablespoon dry white wine
  • 1/4 cup crumbled feta

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