• Before starting, preheat the oven to 450˚F.
• Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• On a parchment-lined baking sheet, toss potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt and pepper.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, pat steak dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 min per side, until browned. Don't crowd the pan; cook in batches, if necessary.
• Remove from heat and transfer steak to an unlined baking sheet.
• Roast in the top of the oven 6-10 min, or until cooked to desired doneness.** When steak is done, remove from heat and transfer to a plate. 
• Loosely cover with foil and set aside to rest for 2-3 min.
• Carefully wipe the pan clean.

• While the steak roasts, reheat the same pan over medium.
• When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
• Remove the pan from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard all but 1/2 tbsp (1 tbsp) bacon fat.

• Meanwhile, trim green beans.
• Finely chop shallot.
• Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.

• Reheat the same pan with reserved bacon fat over medium-high.
• When hot, add green beans, shallots, half the mustard (use all for 4 servings) and 1/4 cup (1/2 cup) water. Cook for 5-7 min, stirring often, until water evaporates. Season with salt and pepper. Remove from heat.
• Crumble bacon.
• Add bacon to veggie mixture.

• Meanwhile, in a small bowl, combine half the thyme and 2 tbsp (4 tbsp) butter. Season with salt and pepper.
• Add garlic spread and remaining thyme to the baking sheet with potatoes, then toss to coat.
• Thinly slice steak.
• Divide steak, potatoes and green beans with bacon between plates.
• Dollop thyme butter over steak.
• Sprinkle crispy shallots over top of green beans and bacon.

If you've opted for double steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches, if necessary.