Before starting, wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until corn is lightly charred on both sides, 5-6 min. Transfer to a plate. Carefully wipe pan clean.

While corn chars, halve tomatoes. Zest, then juice lemon. Finely chop parsley. Pat steak dry with paper towels, then sprinkle half the Montreal Spice Blend all over (use all for 4 ppl).

Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry, until cooked to desired doneness, 4-5 min per side.\*\* Transfer to a plate to rest for 5 min, then thinly slice steak.

While steaks cook, add parsley, half the lemon zest, 2 tbsp oil (dbl for 4 ppl) and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper, then stir to combine. (NOTE: This is your gremolata.) Whisk together remaining lemon zest, 2 tsp lemon juice, 2 tbsp oil and 1/2 tsp garlic puree (dbl all for 4 ppl) in a large bowl. Season with salt and pepper.

Add arugula and spinach mix, tomatoes and corn to the bowl with vinaigrette. Toss to combine.

Divide salad between plates. Top with steak, then spoon gremolata over top.