• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Line a baking sheet with parchment paper.
• Cut potatoes into 1/2-inch wedges.
• To the prepared baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)

• Heat a large non-stick pan over medium.
• While pan heats, cut bacon into 1/2-inch pieces.
• When hot, add bacon. Cook for 5-8 min, flipping occasionally, until crispy.**
• Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
• Reserve fat in pan.

• Halve tomatoes.
• Thinly slice chives.
• To a large bowl, add 1 tbsp (2 tbsp) vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. Add tomatoes, then toss to coat.

• Heat the same pan from step 2 over medium-high.
• While pan heats, pat steaks dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
• When hot, add steaks. Sear for 1-2 min per side, until golden. (NOTE: Steaks will finish cooking in oven.)
• Remove from heat and transfer steaks to an unlined baking sheet.
• Cook in the bottom of the oven for 5-9 min, until cooked to desired doneness.**

• While steaks cook, in a small bowl, heat 2 tbsp (4 tbsp) butter in the microwave for 30 sec, until melted. Cool butter for 2 min.
• To a medium bowl, add mayo, creamy horseradish sauce, half the chives and 1/2 tbsp (1 tbsp) vinegar. Whisk to combine.
• Slowly add cooled butter, whisking to combine. Season with salt and pepper. 

• When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
• To the bowl with tomatoes, add bacon and spinach and arugula mix. Toss to coat.
• Thinly slice steak, then drizzle half the buttery chive-horseradish sauce over top.
• Divide potatoes, steak and salad between plates.
• Sprinkle remaining chives over potatoes and steak.
• Serve remaining buttery chive-horseradish sauce alongside for dipping.

If you've opted for striploin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.