Cut potatoes into 1/2" dice.

In a microwave-safe bowl, add diced potatoes and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until potatoes can easily be pierced with a knife, 4-6 minutes.

Carefully remove bowl from microwave and drain any excess water. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes and 1/4 tsp. salt to hot pan and stir occasionally until potatoes are browned and tender, 6-8 minutes.

While potatoes cook, continue recipe.

Stem thyme.

Pat steaks dry and season both sides with mushroom seasoning, 1/4 tsp. salt, and a pinch of pepper.

After 6-8 minutes, add minced garlic and parsley to hot pan with potatoes and stir occasionally, 1 minute.

Remove from burner. Add 1/4 tsp. salt, 1/4 tsp. pepper, thyme, and half the cheese (reserve remaining for garnish) and stir to combine.

Place a large non-stick pan over medium-high heat and add 2 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 steaks to a plate and cover with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium heat. Add 1/4 cup water, balsamic glaze, and butter (to taste) to hot pan. Stir occasionally until sauce has thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak with sauce and crispy onions and garnishing potatoes with remaining cheese. Bon appétit!