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 roast, 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, 2 tsp. water, 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.

Remove tomatoes and feta from marinade (reserve leftover marinade for plating).

Plate dish as pictured on front of card, topping steak with tzatziki and potatoes with tomato relish. Top potatoes and tomatoes with reserved marinade, if desired. Bon appétit!