• Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.
• Cut potatoes into 1/2-inch pieces.
• Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

• Meanwhile, thinly slice mushrooms.
• Peel, then cut shallot into 1/4-inch slices.
• Thinly slice the chives.
• Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp (1/2 tsp) sugar together in a small bowl. Season with salt and pepper. Set aside.

• Pat steaks dry with paper towels.
• Season steaks all over with Montreal Steak Spice.
• Add steaks to one side of the grill. Grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**
• Transfer steaks to a plate and cover with foil to keep warm. 

• Add broccolini to the other side of the grill. Close lid and grill broccolini, flipping once, until tender/tender-crisp, 4-6 min. 

• While steaks are resting, heat a large non-stick pan over medium-high heat.
• When hot, add 2 tbsp (4 tbsp) butter, then shallots, mushrooms and remaining thyme. Cook, stirring often, until mushrooms are golden-brown and tender, 4-5 min.
• Sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring until coated, 1 min.
• Add white wine and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until mushroom gravy thickens, 1-2 min.

• Thinly slice steaks.
• Divide steaks, potatoes and broccolini between plates.
• Spoon mushroom gravy over steak.
• Sprinkle chives and Parmesan cheese over potatoes.
• Spoon lemon dressing over broccolini.
• Squeeze a lemon wedge over the broccolini, if desired.

If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.**