Trim and thinly slice green onions.

Halve potatoes lengthwise.

Trim ends off green beans.

Mince garlic.

Pat steaks dry, and season both sides with a pinch of salt and pepper.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.

Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.

While potatoes roast, make butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (reserve remaining for green beans, use less if desired), half the green onions (reserve remaining for garnish), and a pinch of pepper.

Form blue cheese-butter mixture into two equally-sized mounds and place on a plate. Refrigerate until plating.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Remove steaks to a plate and tent with foil. Rest at least 5 minutes.

Wipe pan clean and reserve.

Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add remaining garlic to hot pan and cook until fragrant, 30 seconds.

Add green beans and 1/4 cup water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner and season with 1/2 tsp. salt and a pinch of pepper.

Plate dish as pictured on front of card, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Bon appétit!