• Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
• Preheat the oven to 450°F. 
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1-inch pieces.
• On a separate cutting board, cut bacon into 1-inch pieces.
• To a parchment-lined baking sheet, add potatoes, bacon and 1 tsp (2 tsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven for 22-25 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• While potatoes roast, finely chop parsley.
• Trim snap peas.
• Peel, then mince or grate garlic.
• To a small bowl, add garlic, half the parsley, and half the room-temperature butter. Season with salt and pepper. Stir to combine.

• Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
• Pat steak dry with paper towels, then season with salt and pepper. 

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. 
• Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven for 4-8 min, or until cooked to desired doneness.**
• When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
• Wipe out the pan.

• Reheat the same pan over medium.
• When hot, add remaining butter and snap peas. Season with salt and pepper.
• Cook for 2-4 min, stirring occasionally, until tender-crisp.
• Remove pan from heat. Stir in almonds.

• Thinly slice steak.
• Divide steak, potatoes and snap peas between plates.
• Top steak with herb butter.
• Sprinkle remaining parsley over top.

If you've opted for double striploin steak, cook in the same way the recipe instructs you to cook the regular portion of sirloin steak.