Stem and mince cilantro.

Zest and halve lime. Cut one half into wedges and juice the other half.

Quarter potatoes.

Pat steaks dry and season both sides with half the amarillo seasoning (reserve remaining for butter) and 1/4 tsp. salt.

Place potatoes on prepared baking sheet and top with 1 Tbsp. olive oil and 1/4 tsp. salt. Massage oil and seasoning into potatoes. Spread into a single layer.

Roast in hot oven until browned and tender, 25-27 minutes.

While potatoes roast, continue recipe.

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 3-4 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 steaks to a plate and cover with foil. Rest, 3 minutes.

While steaks cook, continue recipe.

Place another medium non-stick pan over medium heat.

Add cream cheese and 1/4 cup water to hot pan. Stir occasionally until combined, 1-2 minutes.

Add pesto (to taste) and shredded cheese. Stir often until combined and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

In a mixing bowl, combine softened butter, remaining amarillo seasoning, 1/2 tsp. lime zest, cilantro, and 1 tsp. lime juice.

Plate dish as pictured on front of card, topping steak with butter. Garnish potatoes with cheese sauce. Squeeze lime wedges over dish to taste. Bon appétit!