Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

While potatoes roast, thinly slice green onions. Finely chop 2 tbsp dill (dbl for 4 ppl). Trim snap peas. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then steak. Pan-fry, until golden-brown, 2-3 min per side. Meanwhile, toss snap peas with 1 tbsp oil (dbl for 4 ppl) on one half of another baking sheet. Season with salt and pepper. Set aside.

When steak is golden-brown, remove pan from heat. Transfer steak to the other side of the baking sheet with snap peas. Roast in top of oven, until steak is cooked to desired doneness, 6-8 min.**

While steak cooks, carefully wipe the same pan clean, then heat over low heat. When hot, add garlic, 2 tbsp butter (dbl for 4 ppl) and 1 tsp peppercorns. (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often, until fragrant, 1 min. Add broth concentrate and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 2-3 min.

Whisk together mayo and mustard in a large bowl. Add potatoes, snap peas, green onions and dill. Toss together. Slice steak. Divide steak and potato salad between plates. Drizzle peppercorn pan sauce over steak.