Trim silver skin from bison. (If using beef, trim fat from steak). Place meat in a resealable plastic bag set in a shallow dish.

For marinade: In a small bowl, combine soy sauce, olive oil, ketchup, snipped thyme, garlic and dry mustard. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain meat, discarding marinade. Sprinkle 4 teaspoons Montreal Spice over surface of meat; rub in with your fingers. Wrap the edge of each steak with 2 slices of partially cooked bacon, securing ends with wooden toothpicks.

For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)

Serve steak with the Oven-Roasted Fingerling Potatoes. Top potatoes with dip or dressing and green onions. If you like, garnish steak with a thyme or oregano sprig. Serve with additional Montreal spice, if you like, and steak sauce. Makes 4 servings.

In a greased 9x9x2-inch baking pan, place 12 fingerling potatoes, halved (small, long and finger-shaped potatoes) or 12 tiny new potatoes, halved (about 1 pound). In a small bowl, combine 2 tablespoons herb oil or olive oil and 2 teaspoons Montreal Spice (McCormick). Drizzle over potatoes, tossing to coat. Bake in a 450 degree F. oven 25 to 30 minutes or until potatoes are tender and brown on the edges, stirring once.