Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

Prep and roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/4-inch rounds. Toss them on a parchment-lined baking sheet with drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping the potatoes halfway through cooking, until golden-brown, 25-28 min.

Wilt the spinach: Meanwhile, mince or grate the garlic. Heat a medium pan over medium heat. Add a drizzle of oil, then the garlic. Cook until fragrant, 1 min. Add the spinach. Stir until wilted, 1-2 min. Transfer to a plate and cover with a lid to keep warm.

Cook the steak: Heat the same pan over medium-high heat. Season the steak with salt and pepper. Add a drizzle of oil, then the steak. Pan-fry until cooked to desired doneness, 4-7 min per side. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer to a plate.

Make the mustard sauce: Reduce the heat to medium. Add the mustard seeds. Cook, swirling the pan occasionally, until the seeds start to pop, 2-4 min. (You'll hear them pop!) Add the butter, broth concentrate(s) and 1/3 cup water (double for 4 people). Stir, scraping up any brown bits from the bottom of the pan. Bring to a boil, then remove the pan fro

Finish and serve: Divide the crispy potatoes between plates. Top with the garlic spinach, then the steak. Spoon over the mustard sauce and enjoy!