Trim bottom end from broccolini and cut into 2" lengths.

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

Stem sage and mince leaves.

Mince garlic.

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

Add biscuit mix, 1/4 cup water, cheese, and bacon to a mixing bowl. Stir until a sticky dough forms. If too dry, add additional water 1 Tbsp. at a time until desired consistency is reached.

Form dough into four equally-sized balls. Place dough balls on one side of prepared baking sheet, leaving 3" space in between.

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes on one side.

Transfer steaks, seared side up, to prepared baking sheet. Wipe pan clean and reserve.

Roast in hot oven until biscuits are golden brown and steak reaches a minimum internal temperature of 145 degrees, 12-14 minutes.

Rest cooked steaks, 3 minutes.

While steaks and biscuits roast, cook broccolini.

Return pan used to sear steaks to medium-high heat and add 1 tsp. olive oil.

Add broccolini, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Stir occasionally until almost tender, 4-5 minutes.

If pan becomes dry, stir in 1 Tbsp. water.

Stir in garlic and lemon zest until combined, 1-2 minutes.

Remove from burner.

In another mixing bowl, combine mayonnaise, 1/2 tsp. water, 1/2 tsp. lemon juice, and sage. If too thick, add water, 1/4 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping steak with aioli and squeezing lemon wedges over to taste. Bon appétit!