Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave. Transfer potatoes to provided tray. Add 2 tsp. olive oil and 1/4 tsp. salt. Gently massage oil and salt into potatoes.

Bake uncovered in hot oven, 20 minutes.

While potatoes bake, continue recipe.

Pat steaks dry. Season both sides with chimichurri seasoning and a pinch of salt and pepper.

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

Carefully remove tray from oven and push potatoes to one side of tray. Tray will be hot! Use a utensil.

Transfer steaks to now-empty side of tray.

Bake uncovered in hot oven until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

While meal bakes, in a mixing bowl, combine cheese, hot honey (to taste), red pepper flakes (to taste), and crème fraîche. Stir vigorously to combine, breaking up cheese.

Carefully remove tray from oven. Transfer steaks to a plate. Rest, 3 minutes.

Stir savory seasoning, minced garlic and parsley, and butter into tray until melted and combined.

Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick, if desired.

To serve, slice steak, if desired, and top with whipped feta. Bon appétit!