• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Pick and roughly chop fronds from dill. Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half-moons. Halve and peel onion; slice into 1/2-inch-thick wedges. Cut broccoli into bite-size pieces or trim green beans if necessary. (Save potatoes for another use.)

• Toss potatoes on a baking sheet with a drizzle of oil, half the dill, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Toss zucchini and onion wedges on a separate baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes. Swap in broccoli or green beans for potatoes; roast 15-20 minutes for broccoli or 12-15 minutes for green beans.

• While veggies roast, trim and finely dice cucumber. Zest and quarter lemon. Peel and mince or grate garlic.

• Pat steak* dry with paper towels; season all over with half the Mediterranean Spice Blend (all for 4 servings). TIP: For perfect timing, start steak when potatoes have 10-12 minutes left! • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. (If steak is browning too quickly, lower heat!) • Add 1 TBSP butter (2 TBSP for 4) to pan; stir until melted, then spoon over steak until coated, 10-15 seconds. • Transfer steak to a cutting board and let rest for at least 5 minutes.

• While steak rests, in a small bowl, combine cucumber, lemon zest, yogurt, crème fraîche, remaining dill, juice from one lemon wedge (two wedges for 4 servings), and as much garlic as you like. Season with salt and pepper.

• Slice steak against the grain. • Divide steak, potato wedges, and zucchini-onion jumble between plates. Serve with remaining lemon wedges and tzatziki on the side. Steak is fully cooked when internal temperature reaches 145°.