Before starting, wash and dry all produce. Preheat the oven to 425°F.Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. 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 and discard bottom 1 inch of asparagus.Zest, then juice half the lemon. Cut remaining lemon into wedges. Whisk together 1/2 tbsp lemon juice, 1 tbsp oil, 1/4 tsp lemon zest and 1/4 tsp sugar (dbl all for 4 ppl) together in a small bowl. Season with salt and pepper. Set aside.

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

Add asparagus to the other side of the grill. Close lid and grill asparagus, 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 butter (dbl for 4 ppl), 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 water (dbl for 4 ppl). Cook, stirring often, until mushroom gravy thickens, 1-2 min.

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