• 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. ***Beef is fully cooked when internal temperature reaches 145°.***