Quarter potatoes lengthwise and cut into 1/4" pieces. Place on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper.

Spread into a single layer and roast in hot oven until tender and browned, 18-22 minutes.

While potatoes roast, halve tomatoes.

Peel husk off corn and carefully remove kernels from cob.

Mince parsley, leaves and stems.

Combine Worchestershire and soy sauce in a mixing bowl.

Pat steaks dry, and season both sides with a pinch of salt and pepper. Using a fork, poke each steak, 15-20 times per side. Puncturing allows the marinade to penetrate the steaks more fully.

Place steaks in bowl with Worchestershire-soy sauce and marinate at least 15 minutes, flipping steaks every 5 minutes.

While steak marinates, prepare salsa.

Place a medium oven-safe pan over medium-high heat.

Add 1 tsp. olive oil and corn to hot pan and stir often until slightly charred, 2-3 minutes.

Remove from burner. Transfer corn to another mixing bowl. Add tomatoes, half the parsley (reserve remaining for potato salad), 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Stir to combine.

Wipe pan clean and reserve.

Return pan used to char corn to medium heat and add 2 tsp. olive oil. Remove steaks from marinade, letting excess drip off. Reserve marinade.

Add steaks to hot pan and sear undisturbed until lightly browned, 2-3 minutes.

Flip steaks, and pour reserved marinade over. Place pan in hot oven and roast until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from oven and carefully spoon pan juices over steaks.

While steaks roast, make potato salad.

In another mixing bowl, combine cooked potatoes, mustard, remaining parsley, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Plate dish as pictured on front of card, topping steaks with corn salsa. Bon appétit!