• Before starting, lightly oil the grill.
• While you prep, preheat the grill to medium-high (approx. 500°F).
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Montreal Steak Spice, then toss to coat.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, core, then halve pepper. 
• Trim and discard bottom 1-inch from asparagus.
• To a plate, add asparagus, peppers and 1/2 tbsp (1 tbsp) oil. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then toss to coat.
• Peel, then mince or grate garlic.
• Finely chop parsley.

• In a small non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
• When hot, add garlic, blueberry jam, balsamic vinegar and 1/4 cup (1/2 cup) water. Cook for 2-4 min, stirring constantly, until jam melts and glaze thickens. Season with salt and pepper.
• Remove from heat. Set aside.

• Pat steaks dry with paper towels. Season with remaining Montreal Steak Spice and salt. Drizzle steak with 1/2 tbsp (1 tbsp) oil.
• Gather steak, the plate with asparagus and peppers, a clean plate for cooked steak, a piece of foil and any grilling tools, then head out to grill!
• To one side of the grill, add steaks. Cook steaks for 4-6 min per side, flipping once, until cooked to desired doneness.** (NOTE: Grill edges of the steak for 30 sec to render any excess fat, if desired). 

• Meanwhile, to the other side of the grill, add aspagragus and peppers. (TIP: Arrange asparagus spears perpendicular to grill grates to keep them from falling through!) Close lid and grill veggies for 3-5 min, flipping once, until tender-crisp.
• Return to same plate. 

• To the baking sheet with potatoes, add half the parsley. Toss potatoes and parsley together.
• Cut peppers into 1/4-inch slices.
• In a medium bowl, whisk together remaining parsley, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Add peppers and asparagus, then toss to coat.
• Thinly slice steak.
• Stir any steak resting juices into the glaze.
• Divide roasted potatoes, grilled vegetables and steak between plates. 
• Spoon blueberry-balsamic glaze over steak.

If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the ribeye steak.