Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Peel and cut potatoes into large evenly-sized chunks.

Pat steaks dry and season both sides with garlic pepper.

Place carrots on prepared baking sheet and toss with 2 tsp. olive oil, a pinch of salt, and maple syrup. Spread into a single layer.

Roast in hot oven until tender, 18-22 minutes.

Carefully remove from oven.

While carrots roast, continue recipe.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add butter, garlic salt, sour cream, and a pinch of pepper. Mash until combined and smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Cover and set aside. To keep warm, place near, but not on, a heat source.

While potatoes cook, continue recipe.

Place a medium non-stick pan over medium 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.

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

Wipe pan clean and keep over medium heat.

Add bacon to hot, dry pan and stir occasionally until crispy, 1-2 minutes.

Remove from burner. Transfer bacon to a mixing bowl.

Stir in garlic aioli until combined. Set aside.

Plate dish as pictured on front of card, topping steak with bacon aioli. Bon appétit!