• Cut bacon into 1-inch pieces.
• Remove any brown spots from potatoes and on a clean cutting board, cut into 1-inch pieces.
• To a parchment-lined baking sheet, add potatoes, bacon and 1 tsp (2 tsp) oil. (NOTE: For 4 servings, use 2 baking sheets) Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven for 22-25 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• While potatoes roast, finely chop parsley.
• Trim snap peas.
• Peel, then mince or grate garlic.
• To a small bowl, add garlic, half the parsley, and half the room-temperature butter. Season with salt and pepper. Stir to combine.

• Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
• Pat steak dry with paper towels, then season with salt and pepper. 

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned. 
• Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven for 4-8 min or until 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.
• Wipe out the pan.

• Reheat the same pan over medium.
• When hot, add remaining butter and snap peas. Season with salt and pepper.
• Cook for 2-4 min, stirring occasionally, until tender-crisp.
• Remove pan from heat. Stir in almonds.

• Thinly slice steaks.
• Divide steak, potatoes and snap peas between plates
• Top steak with herb butter.
• Sprinkle remaining parsley over top.

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of steak.