Cut potatoes into 1/4"-thick fries and pat dry.

Place fries on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While fries roast, continue recipe.

Hold romaine heart at root end and coarsely chop.

Halve tomatoes.

Halve lemon and juice.

In a mixing bowl, combine garlic aioli and 1 tsp. lemon juice (reserve remaining for salad). Set aside.

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

In another mixing bowl, combine romaine, tomatoes, dressing (to taste), 1 tsp. remaining lemon juice, and a pinch of salt. Gently toss until coated.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach 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. Transfer to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium heat. Add demi-glace and 2 tsp. water to hot pan. Bring to a simmer.

Once simmering, stir occasionally until heated through, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping steak (slice, if desired) with sauce and garnishing salad with bacon. Serve garlic aioli on the side for dipping fries. Bon appétit!