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 ¾-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, slice baguette crosswise into 8 rounds (16 rounds for 4 servings). Quarter tomatoes. Roughly chop parsley. Zest and quarter lemon (for 4, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves.

Brush both sides of baguette slices with a large drizzle of olive oil. (If using a grill pan, heat a drizzle of oil over medium-high heat.) Add bread to grill; cook until toasted, 1-3 minutes per side. TIP: Watch carefully to avoid burning!

Meanwhile, in a small bowl, combine half the tomatoes and half the parsley with a drizzle of olive oil, salt, and pepper.

Top baguette slices with tomato mixture; drizzle with as much balsamic glaze as you like.

Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the bruschetta with the main course? Toast now and assemble right before serving!

Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until just softened, 10-15 seconds.

Stir in half the remaining 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; 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.

PAN ALTERNATIVE: Cook seasoned steak in oiled pan used for bread over medium-high heat, 5-7 minutes per side. (You may need to work in batches for 4 servings.)

To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (juice from 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 lemon wedges for 4); season with salt and pepper. Add lettuce and remaining 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. Sprinkle green salad with Parmesan.

Serve key lime pies for dessert.