Zest and halve lemon. Cut one half into wedges and juice the other half.

Mince chives.

Carefully pierce two sides of potatoes with a fork. Place on a microwave-safe plate and microwave until beginning to soften, 6-8 minutes.

Remove potatoes from microwave and carefully split, leaving bottom skin intact. Potatoes will be hot!

While potatoes microwave, pat steaks dry and season both sides with a pinch of salt and pepper.

Pat shrimp dry and season all over with a pinch of salt.

Cut broccoli into bite-sized pieces

Transfer potatoes to one half of prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Place broccoli on empty half of baking sheet and toss with garlic salt and 1 tsp. olive oil.

Spread broccoli into a single layer on its side. Roast in hot oven until broccoli is tender, 14-16 minutes.

Carefully remove from oven. Top potatoes evenly with cheese. Roast in hot oven until cheese melts, 2-3 minutes.

While vegetables roast, continue recipe.

Line a plate with a paper towel.

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

Add bacon to hot pan and stir often until crispy, 2-3 minutes.

Transfer bacon to towel-lined plate. Keep pan over medium heat.

Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner and tent with foil. Rest, 3 minutes.

While steaks cook, continue recipe.

Place another medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let heat, 3 minutes.

While oil heats, combine tempura mix and 1/4 cup water in a mixing bowl and stir until a pancake batter-like consistency forms. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.

Place panko on a plate and spread into an even layer.

Place shrimp in tempura mixture, coating completely. Transfer shrimp to plate with panko, flipping until coated on both sides, pressing gently to adhere. Rest, 3 minutes.

Line another plate with a paper towel.

After 3 minutes, add shrimp to hot pan. Cook until golden brown and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Transfer shrimp to towel-lined plate.

In another mixing bowl, combine softened butter, 1/4 tsp. lemon juice, and 1/4 tsp. lemon zest.

Plate dish as pictured on front of card, topping steak with butter and garnishing potato with sour cream, crisped bacon, and chives. Squeeze lemon wedges over meal to taste. Bon appétit!