Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by 4 cups water and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add cheese, sour cream, half the potato cooking water, and a pinch of salt. Mash until smooth. If too dry, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, prepare ingredients.

Trim zucchini ends, halve lengthwise, and cut into 1/2"half-moons.

Halve and peel onion. Slice halves into thin strips.

Stem and mince rosemary.

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

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side.

Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step.

Reserve pan; no need to wipe clean.

Place zucchini on empty half of baking sheet and toss with 1 tsp. olive oil, a pinch of salt, and seasoning blend.

Spread zucchini into a single layer on its side. Roast in hot oven until zucchini is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.

While steak roasts, make onion jam.

Return pan used to cook steak to medium heat and add 1 tsp. oil. Add onions to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.

Add 2 Tbsp. water, butter, and rosemary. Stir constantly until butter is melted, 30-60 seconds.

Remove from burner and stir in balsamic glaze and a pinch of pepper.

Plate dish as pictured on front of card, spooning onion jam (to taste) over steak. Bon appétit!