Greek Sheet-Pan New York Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings

1. In small bowl, whisk garlic, yogurt, 1 tablespoon oil, lemon juice, honey, vinegar, oregano and ¼ teaspoon each salt and pepper. Place steak in large zip-top plastic bag; pour garlic mixture over steak. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 8 hours.

2. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 teaspoon oil and ¼ teaspoon salt; spread in single layer on prepared pan and roast 15 minutes.

3. In medium bowl, toss tomatoes, artichoke hearts, remaining 1 teaspoon oil and ¼ teaspoon salt. Push potatoes to 1 side of pan; place vegetables on opposite side and roast 5 minutes.

4. Remove steak from marinade; discard marinade. Push potatoes and vegetables to 1 side of pan; place steaks on opposite side and roast 12 minutes. Turn broiler to high. Broil steak, potatoes and vegetables 3 minutes or until internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning steak and stirring vegetables once. Transfer steak to cutting board; tent with foil and let stand 5 minutes.

5. Slice steak against the grain; serve with potatoes and vegetables. Makes about 5 cups potatoes and vegetables.

• 22 g Fat
• 7 g Saturated Fat
• 92 mg Cholesterol
• 594 mg Sodium
• 27 g Cabohyrdrates
• 4 g Fiber
• 4 g Sugars
• 2 g Added Sugars
• 35 g Protein