Sheet pan Greek bifteki with potatoes

Step 1

Put the bread, onion, garlic and herbs in a mini chopper or food processor and pulse until minced.

Step 2

Add to a bowl together with the beef, salt, egg, red wine vinegar and lemon zest and use your hands to really mix well together.

Step 3

Divide into 5 portions. Flatten each into a dish and place a small piece of feta cheese in the middle. Fold the edges over the cheese, encasing it.

Step 4

Drizzle the bifteki with a little olive oil and cover with cling film. Place in the fridge until needed.

Step 5

Preheat the oven to 220°C (430°F) and drizzle a large sheet pan with olive oil.

Step 6

Spread the potato wedges in the tray, tossing them to coat in the oil. Season liberally with salt and pepper and scatter with oregano.

Step 7

Nestle the bifteki and lemon wedges among the potatoes, it will be a fairly tight fit. Cook for 20 minutes.

Step 8

Take the sheet pan out of the oven and add the tomatoes, crumbled feta and red onion. Drizzle with a little oil and season the tomatoes with salt.

Step 9

Cook for another 5 minutes or until the tomatoes are slightly blistered.

Step 10

Sprinkle with a little chopped parsley and serve.