Bistro Steak & Mediterranean Potato Medley | Michigan Potatoes

Ingredients

• 2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6 to 8 ounces each)
• 1 Tablespoon plus 2 teaspoons olive oil, divided
• 3 teaspoons Greek seasoning blend, divided
• 2 large red potatoes cut in 1/2-inch slices
• 2 zucchini (about 6 inches) cut lengthwise in quarters
• 1 cup red seedless grapes, halved
• 1/3 cup pitted kalamata olives, halved
• 2 Tablespoons chopped Italian parsley
• 2 Tablespoons crumbled reduced-fat feta cheese