Peel, trim, and cut carrot into 1/2" slices on an angle.

Peel and cut potatoes into 1" pieces.

Coarsely chop spinach.

Core tomato and cut into 1/4" dice.

Trim and thinly slice green onions.

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

Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper until thoroughly coated.

Spread into a single layer. Roast until tender and lightly browned, 20-22 minutes.

While carrots roast, cook potatoes.

Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, 15-18 minutes.

Drain potatoes in a colander.

Return pot to medium heat. Add 1 tsp. olive oil and spinach to hot pot and stir occasionally until wilted, 1-2 minutes.

Remove from burner. Return potatoes to pot with half the milk, half the butter, and 1/4 tsp. salt. Mash until smooth. Add remaining milk 2 Tbsp. at a time until desired consistency is reached. Taste, and add a pinch of salt if desired.

While potatoes simmer, cook steaks.

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

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

Remove steaks to a plate and tent with foil.

Reserve pan; no need to wipe clean.

Return pan used to cook steaks to medium heat.

Add tomato, marsala, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper to hot pan. Stir occasionally until liquid is mostly evaporated, 1-2 minutes.

Remove from burner and swirl in remaining butter.

Plate dish as pictured on front of card, serving sauce on top of steak and garnishing with remaining green onions. Bon appétit!