Mince garlic.

Peel and thinly slice potatoes.

Cut broccoli into bite-sized pieces.

In a mixing bowl, thoroughly combine mustard and sour cherry jam. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

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

Place a small oven-safe non-stick pan over medium heat. Add garlic and butter to hot pan and stir constantly until butter is melted and garlic is aromatic, 1-2 minutes.

Remove from burner.

Transfer half the garlic butter to another mixing bowl (reserve remaining in pan). Add half the Parmesan (reserve remaining for topping), 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper to bowl with garlic butter. Stir to combine. Add potatoes to bowl and gently mix to coat.

Place a potato slice on outer edge of pan. Shingle half the potato slices in a circle around the edge, tucking last potato under the first. Continue until a single layer covers bottom of pan.

Sprinkle with remaining Parmesan. Layer again with remaining potato slices. You may not have a full second layer.

Place pan in hot oven and roast until potatoes are tender and golden brown, 25-30 minutes.

Once potatoes have cooked 10 minutes, cook steaks.

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

Transfer seared steaks to prepared baking sheet.

Roast until steaks reach minimum internal temperature, 7-9 minutes.

Rest cooked steaks at least 3 minutes before slicing.

Wipe pan clean and reserve.

While steaks cook, cook broccoli.

Return pan used to sear steak to medium heat and add 2 tsp. olive oil.

Add broccoli, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Cover, and stir occasionally until tender, 5-7 minutes.

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