• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce. • Dice potatoes into 3/4-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly. • While potatoes cook, slice baguette crosswise into 8 rounds (16 rounds for 4 servings). Quarter tomatoes. Roughly chop parsley. Zest and quarter lemon (for 4, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves.

• Brush both sides of baguette slices with a large drizzle of olive oil. (If using a grill pan, heat a drizzle of oil over medium-high heat.) Add bread to grill; cook until toasted, 1-3 minutes per side. TIP: Watch carefully to avoid burning! • Meanwhile, in a small bowl, combine half the tomatoes and half the parsley with a drizzle of olive oil, salt, and pepper. • Top baguette slices with tomato mixture; drizzle with as much balsamic glaze as you like. • Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the bruschetta with the main course? Toast now and assemble right before serving!

• Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in half the remaining parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.

• Pat steak* dry with paper towels. Season all over with garlic powder, salt, and pepper. • Add steak to grill; grill to desired doneness, 4-8 minutes per side (grills can vary). • Transfer steak to a cutting board to rest for at least 5 minutes. • PAN ALTERNATIVE: Cook seasoned steak in oiled pan used for bread over medium-high heat, 5-7 minutes per side. (You may need to work in batches for 4 servings.)

• To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (juice from two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve. • In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil, and juice from two lemon wedges (6 TBSP olive oil and four lemon wedges for 4); season with salt and pepper. Add lettuce and remaining tomatoes to bowl; toss to coat.

• Slice steak against the grain. • Divide steak, green salad, and potato salad between plates. Top steak with herb butter and juice from remaining lemon. Sprinkle green salad with Parmesan. • Serve key lime pies for dessert. Steak is fully cooked when internal temperature reaches 145°.