• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Pick parsley leaves from stems; discard stems and finely chop leaves. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Quarter lime.

• Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, in a small bowl, combine parsley, scallion whites, remaining garlic powder, 2 TBSP olive oil, 2 tsp vinegar, a pinch of chili flakes, salt, and pepper (4 TBSP olive oil and 4 tsp vinegar for 4 servings). (Save remaining vinegar and chili flakes for another use.) Taste and adjust seasonings as you like. • Set aside, stirring occasionally, until ready to serve.

• Pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board. Wipe out pan.

• Drain corn; pat dry with paper towels. • Heat a drizzle of oil in pan used for steak over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan. • Transfer corn to a medium bowl and stir in scallion greens, mayonnaise, half the chili powder, 1⁄4 tsp sugar, a squeeze of lime juice, salt, and pepper (all the chili powder and 1⁄2 tsp sugar for 4 servings). TIP: If you like things spicy, add some chili flakes!

• Thinly slice steak crosswise. • Divide steak, potatoes, and corn salad between plates. Spoon chimichurri over steak and serve with remaining lime wedges on the side. Steak is fully cooked when internal temperature reaches 145°.