Wash and dry produce.

Open package of potatoes and drain off any excess liquid. Quarter lemon.

Pat steak* dry with paper towels and season with half the Italian Seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for steak over medium-high heat. Add potatoes; season with garlic powder, remaining Italian Seasoning, salt, and pepper. Cook, undisturbed, until potatoes are warmed through and crispy on one side, 3-5 minutes. Stir gently, scraping up any crispy bits on the bottom. TIP: If potatoes begin to stick to the pan, add a splash of water.

Meanwhile, add mixed greens, dressing, croutons, half the Parmesan, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper to a large bowl; toss to combine. TIP: If you like, crush croutons in the bag with your hands before adding.

Thinly slice steak against the grain.

Divide steak, salad, and potatoes between plates. Drizzle steak with as much balsamic glaze as you like and top salad with remaining Parmesan. Serve with remaining lemon wedges.