• Preheat a well-oiled grill to medium- high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce. • Dice potatoes into 3⁄4-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly.

• While potatoes cook, roughly chop parsley. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves. Quarter tomatoes. TIP: If using a grill pan, add a drizzle of oil and heat over medium-high heat now.

• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.

• Pat steak* dry with paper towels. Season all over with garlic powder, salt, and pepper. • Add steak to grill (or grill pan, working in batches for 4 servings if needed); grill to desired doneness, 4-8 minutes per side (grills can vary). • Transfer steak to a cutting board to rest for at least 5 minutes.

• To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve. • In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil, and juice from two lemon wedges (6 TBSP olive oil and four wedges for 4); season with salt and pepper. Add lettuce and tomatoes to bowl; toss to coat.

• Slice steak against the grain. • Divide steak, green salad, and potato salad between plates. Top steak with herb butter and juice from remaining lemon wedges. Sprinkle green salad with Parmesan and serve. ***Steak is fully cooked when internal temperature reaches 145°.***