Spiced Steak with Parsley Butter

While potatoes roast, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut ciabatta into 1/2-inch pieces, then place in a medium bowl and toss with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Peel, then mince or grate garlic. Cut bacon into 1/4-inch strips. Pat steaks dry with paper towels, then sprinkle with remaining Montreal Steak Spice.

Stir together 2 tbsp butter (dbl for 4 ppl), half the lemon zest, half the parsley and half the garlic in a small bowl. Season with salt and pepper. Whisk together mayo, lemon juice, remaining lemon zest, remaining garlic and half the Parmesan in a large bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Cook, until golden, 2-3 min per side. Transfer to a baking sheet and roast in top of the oven, until cooked to desired doneness, 5-10 min.** While steaks roast, heat the same pan over medium heat. When hot, add the croutons. Cook, stirring occasionally, until golden brown, 3-4 min. Transfer to large bowl with dressing.

Heat the same pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 4-6 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to large bowl with dressing and croutons. Add baby kale and toss to combine. Season with salt and pepper.