Cut each potato into six to eight wedges.

Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into potatoes.

Spread into a single layer on one side. Bake in hot oven, 15 minutes.

While potatoes bake, prepare ingredients.

Cut broccoli into bite-sized pieces. Combine broccoli, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.

Zest lemon and halve lengthwise. Cut halves into wedges.

Peel and mince shallot.

Mince parsley (no need to stem).

Pat steaks dry, and season both sides with a pinch of salt and pepper.

After 15 minutes, carefully remove baking sheet from oven and add broccoli to empty half. Spread broccoli into a single layer on its side.

Roast in hot oven until broccoli and potatoes are browned and tender, 8-10 minutes.

Carefully transfer potatoes to another mixing bowl and gently combine with half the butter (reserve remaining for sauce) and half the parsley (reserve remaining for garnish) until potatoes are coated.

Top broccoli with a pinch of salt and lemon zest.

While vegetables roast, cook steak.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Remove steaks to a plate. Rest, at least 3 minutes. Keep pan over medium heat.

Add shallot, 3/4 cup water, bacon jam and balsamic vinegar into hot pan. Stir to combine, then bring to a simmer.

Once simmering, cook until liquid is almost all evaporated, 3-5 minutes.

Remove from burner. Stir in remaining butter and a pinch of salt and pepper.

Plate dish as pictured on front of card, topping steak with balsamic bacon jam and remaining parsley. Squeeze lemon wedges over broccoli to taste. Bon appétit!