Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges.

Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat. Add steak; sear, turning occasionally, until browned all over, 4-8 minutes (it'll finish cooking later).

Turn off heat; transfer steak to a second baking sheet. Roast on middle rack until cooked to desired doneness, 8-10 minutes.

Transfer steak to a cutting board; let rest at least 8 minutes. TIP: Don't skip this step—it's essential for a juicy end result!

While steak rests, trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Halve tomatoes. Halve, peel, and thinly slice shallot. Zest and quarter lemon.

In a large bowl, toss together lettuce, cucumber, tomatoes, shallot, feta, vinegar, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper.

Carefully toss roasted potatoes on baking sheet with lemon zest and juice from one lemon wedge (two wedges for 4 servings).

Thinly slice steak against the grain.

Divide steak, lemony potatoes, and salad between plates in separate sections. Top steak with as much chimichurri as you like. Serve with remaining lemon wedges on the side.