Cut potatoes into 1/2" dice.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for steak), and a pinch of pepper. Massage oil, garlic salt, and pepper into potatoes.

Spread into a single layer. Roast in hot oven, 20 minutes.

Carefully remove from oven and gently stir in half the garlic (reserve remaining for sauce; prepared in a later step.)

Spread into a single layer and roast again until potatoes are browned and tender, 4-6 minutes.

While potatoes cook, prepare ingredients.

Quarter tomatoes.

Trim cucumber. Grate on large holes of box grater.

Mince garlic.

Pat steaks dry, and season both sides with remaining garlic salt and 1/4 tsp. pepper.

In a mixing bowl, combine sugar, tomatoes, balsamic vinegar, feta, a pinch of salt, and 2 tsp. olive oil.

Set aside to marinate, at least 10 minutes.

While tomatoes marinate, make tzatziki.

Combine remaining garlic (to taste), crème fraîche, grated cucumber, and a pinch of salt in another mixing bowl. Set aside.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, topping steak with tzatziki and potatoes with tomatoes. Bon appétit!