Bistro Steak & Crispy Potato Wedges

• Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Spread out across sheet in a single layer. • Roast on top rack, tossing three-quarters of the way through, until golden brown, 25-30 minutes.

• While potatoes roast, in a small bowl, combine mayonnaise, ¼ tsp garlic powder, ¼ tsp truffle zest (be sure to measure—we sent more), and a squeeze of lemon juice. (For 4 servings, use ½ tsp garlic powder, ½ tsp truffle zest, and two squeezes of lemon juice.) • In a separate small bowl, combine ketchup, half the balsamic glaze (we sent more), and half the mustard (you’ll use the rest later).

• Pat steak* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add steak and cook until browned but not cooked through, 2 minutes per side. Remove pan from heat (keep steak in pan). TIP: If your pan isn’t ovenproof, transfer steak to a baking sheet.

• Carefully transfer pan with steak to middle rack of oven; roast to desired doneness, 4-8 minutes. • Transfer to a cutting board; let rest for at least 5 minutes.

• While steak roasts, in a large bowl, whisk together remaining mustard, 1 TBSP olive oil (2 TBSP for 4 servings), 1 tsp sherry vinegar (2 tsp for 4), a pinch of sugar (big pinch for 4), salt, and pepper. (Save remaining sherry vinegar for another use.) • Add mixed greens, dried cherries, walnuts, and half the Parmesan to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.