Halve potatoes lengthwise.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until fork-tender, 5-7 minutes.

Carefully remove potatoes from microwave.

While potatoes microwave, trim and thinly slice green onions, keeping white and green portions separate.

Pat steaks dry and season both sides with garlic pepper, half the chimichurri seasoning (reserve remaining for butter), and 1/4 tsp. salt.

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

While steaks cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add pepper and onion mix, microwaved potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until potatoes are lightly browned and peppers are tender, 6-8 minutes.

If pan is dry, add water, 1 Tbsp. at a time, as needed.

Add white portions of green onions, garlic and parsley seasoning, and 1/4 tsp. salt. Stir occasionally until combined, 1-2 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In a mixing bowl, combine softened butter, green portions of green onions, and remaining chimichurri seasoning. Set aside.

Plate dish as pictured on front of card, topping steak with chimichurri butter. Garnish vegetables with cheese. Bon appétit!