Lemon Pepper Steak & Potato Wedges

Steak and potatoes on one broiler pan, done at the same time. Round steak marinates for 30 minutes in fresh lemon juice, crushed garlic, oregano, and lemon pepper seasoning while you cut baking potatoes into thick wedges and toss them with olive oil and more lemon pepper.

Everything goes under the broiler together: steak on one side, potato wedges on the other. One flip halfway through, and in 15-20 minutes you’ve got a marinated steak with a tangy, herby crust and crispy-edged potato wedges seasoned to match.

The lemon juice in the marinade does double duty. It tenderizes the round steak (which can be tough without help) and leaves a bright, acidic flavor that cuts through the richness of the beef.

Kitchen Tips

• Use fresh lemon juice, not bottled. The marinade is simple enough that the quality of the lemon juice matters.
• Cut the potato wedges the same thickness so they cook evenly alongside the steak.
• Position the broiler pan 3-4 inches from the heat as directed. Too close and the outside chars before the inside cooks.
• Don’t marinate longer than 30 minutes. The acid in the lemon juice starts breaking down the meat’s texture, and it’ll turn mushy after an hour.

Variations

• Use flank steak or skirt steak for a more tender, faster-cooking cut.
• Add sweet potato wedges alongside the regular potatoes for color and a sweeter flavor.
• Squeeze extra fresh lemon over the carved steak slices just before serving for a brighter hit.