• Wash and dry produce. • Open package of potatoes and drain off any excess liquid. Quarter lemon.

• Pat steak* dry. Season with half the Italian Seasoning, salt, and pepper. Drizzle oil in a hot large pan. 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) 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, in a large bowl, toss mixed greens, dressing, croutons, half the cheese, a squeeze of lemon (big squeeze for 4), salt, and pepper until coated. TIP: If you like, crush croutons in the bag with your hands before adding.

• Thinly slice steak against the grain. • Drizzle steak with as much balsamic glaze as you like, and top salad with remaining cheese. Serve with potatoes and remaining lemon wedges. ***Steak is fully cooked when internal temperature reaches 145°.***