• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Remove any brown spots from potatoes and halve lengthwise.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-side down.
• Roast in the bottom of the oven for 20-22 min, until tender.

• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• Peel, then mince or grate garlic.
• Thinly slice chives.
• Roughly chop spinach.

• Meanwhile, pat steaks dry with paper towels. Season with half the Applewood Smoke Spice, salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry 3-4 min per side, until golden.
• Add half the BBQ sauce, 1 tbsp (2 tbsp) butter and 1 tbsp (2 tbsp) water. Cook for 1-2 min, or until steaks are glazed and cooked to desired doneness.** 
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

• Heat another large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
• Add corn, peppers and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until water evaporates and veggies are tender. 
• Add garlic, remaining Applewood Smoke Spice and spinach. Cook for 1-2 min, stirring often, until spinach is wilted. Season with salt and pepper.

• When potatoes are done, carefully remove from the oven. Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top. Return to the bottom of the oven.
• Roast for 2-3 min, until cheese melts.

• Thinly slice steaks.
• Divide potatoes, veggies and steak between plates.
• Top potatoes with sour cream, crispy shallots and chives.
• Serve remaining BBQ sauce on the side. 

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