Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 8-12 minutes.

While potatoes microwave, pat steaks dry. Season both sides with garlic pepper, 1/4 tsp. salt, and a pinch of salt and pepper.

Carefully remove potatoes from microwave.

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

Place smashed potatoes, 1 Tbsp. olive oil, half the garlic salt (reserve remaining for broccoli), and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into potatoes. Spread into an even layer.

Evenly top with broccoli and remaining garlic salt.

Roast in hot oven until broccoli is tender and potatoes are golden-brown, 10-15 minutes.

Carefully remove from oven.

While vegetables roast, continue recipe.

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

Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 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. Rest, 3 minutes.

While steaks cook, continue recipe.

Place butter in another microwave-safe bowl.

Microwave uncovered until melted, 15-30 seconds.

Carefully remove from microwave. Stir in sour cream and a pinch of salt and pepper until combined.

Plate dish as pictured on front of card, topping steak with crema. Slice steak, if desired. Bon appétit!