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

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

Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 3-5 min per side.** Transfer steaks to a plate to rest for 5 min.

While steaks cook, add parsley, half the lemon zest, mayo, 1/2 tsp lemon juice (dbl for 4 ppl) and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. Set aside. (NOTE: This is your gremolata aioli.) Add remaining lemon zest, remaining lemon juice, 2 tbsp oil (dbl for 4 ppl) and 1 tsp garlic puree to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

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

Thinly slice steaks. Divide salad and steaks between plates. Dollop gremolata aioli over steaks.