• Pat steak* dry and season all over with half the Steak Spice (all for 4), salt, and pepper. • Drizzle oil in a very hot pan; cook steak to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a plate. Wipe out pan.

• While steak cooks, wash and dry produce. • Halve tomatoes. Trim and discard root end from lettuce; quarter lengthwise. Halve baguette lengthwise and toast until golden. • Spread toasted baguette with half the garlic herb butter; halve on a diagonal.

• Add 1/4 cup water (1/3 cup for 4) and stock concentrate to hot pan used for steak. Cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat; stir in sour cream and remaining garlic herb butter.

• Lightly crush croutons in bag. • Divide steak, lettuce, and garlic bread between plates. Top lettuce with dressing, cheese, tomatoes, and croutons. Spoon sauce over steak. Steak is fully cooked when internal temperature reaches 145°.