Wash and dry produce.

Dice potatoes into 1-inch pieces. Quarter lemon.

In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add 2 TBSP butter (4 TBSP for 4 servings) and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.

Pat steak* dry with paper towels and season with remaining Italian Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Carefully remove plastic wrap from bowl with microwaved potatoes. Add potatoes to pan used for steak over medium-high heat. Cook, stirring occasionally, until fork-tender, 1-2 minutes.

Meanwhile, in a second large bowl, toss together mixed greens, dressing, croutons, half the Parmesan, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper. TIP: If you like, crush croutons in the bag with your hands before adding. 

Thinly slice steak against the grain.

Divide steak, salad, and potatoes between plates. Drizzle steak with as much balsamic glaze as you like and top salad with remaining Parmesan. Serve with remaining lemon wedges on the side.