Wash and dry all produce. Preheat a grill for direct heat. (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat and oven to 450 degrees.) Cut potatoes into 1/2-inch pieces. Tear off two pieces of foil, each about 12 inches long. Place potatoes on foil, adding half to each.

Sprinkle potatoes with fry seasoning, a large pinch of salt, and a drizzle of olive oil. Toss potatoes on foil, coating evenly. Tightly seal foil around potatoes, making two packets. Place on grill and cook until tender, 25-35 minutes (or roast in oven about 35 minutes). Keep sealed until ready to serve.

Zest 1/2 tsp zest from lemon, then halve. Place peppercorns in a small zipclose bag and crush with a rolling pin or a heavy-bottomed pan. Place 2 TBSP butter in a small bowl and microwave until just softened (don’t melt it). Stir in lemon zest and 1 tsp peppercorns (save the rest for later), then season with salt.

Rub poblanos and scallions with a drizzle of olive oil each. Add poblanos to grill or pan. Cook, turning several times, until charred and tender, 15-20 minutes. Meanwhile, add scallions to grill or pan. Cook until charred, 2-4 minutes, turning once. Let both veggies cool until safe to touch. Core and seed poblano, then cut into 1/2-inch pieces. (TIP: Peel off skin first if you don’t like its papery texture.) Trim and roughly chop scallions.

Pat steak dry with a paper towel. Drizzle with olive oil and season with plenty of salt and crushed peppercorns. Cook on grill or in pan to desired doneness, 3-5 minutes per side. Add lemon halves to grill or pan cut-side down and cook until charred, about 2 minutes.

Carefully open potato packets, then divide poblanos and scallions between packets. Season each with a pinch of salt and pepper. Using tongs, gently toss to combine, then divide between plates along with steak. Dollop steak with butter mixture and serve with lemon on the side. TIP: Put a little butter on the veggies and potatoes as well, if desired.