• Wash and dry produce. • Dice potatoes into 1-inch pieces. Quarter lemon. • In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add 2 TBSP butter (4 TBSP for 4) and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.

• Pat steak* dry. Season with remaining Italian Seasoning, salt, and pepper. Drizzle oil in a hot large pan. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. • Carefully remove plastic wrap from bowl with microwaved potatoes. Add potatoes to pan used for steak over medium-high heat. Cook, stirring occasionally, until fork-tender, 1-2 minutes.

• Meanwhile, in a second large bowl, toss mixed greens, dressing, croutons, half the cheese, a squeeze of lemon (big squeeze for 4), salt, and pepper until coated. TIP: If you like, crush croutons in the bag with your hands before using.

• Thinly slice steak against the grain. • Drizzle steak with as much balsamic glaze as you like and top salad with remaining cheese. Serve with remaining lemon wedges. Steak is fully cooked when internal temperature reaches 145°.