Prick potatoes all over with a fork.

In a microwave-safe bowl, add potatoes and 2 Tbsp. water. Cover with a damp paper towel. Microwave covered until potatoes can easily be pierced with a fork, 5-7 minutes.

Potato size can vary; if you receive a larger potato, microwave 1-2 minutes longer.

Uncover and discard water. Carefully transfer potatoes to a clean work surface. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick.

While potatoes par-cook, continue recipe.

Trim bottom ends from broccolini and halve.

Pat steaks dry and season both sides with steak seasoning.

In a mixing bowl, thoroughly combine softened butter (to taste) and honey. Set aside.

Place a medium non-stick pan over medium-high 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. 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 heat and add 1 tsp. olive oil. Add broccolini to hot pan and stir occasionally, 2 minutes.

Add 1/4 cup water and cover. Cook until broccolini is fork-tender, 5-6 minutes.

Remove lid and cook until water has fully evaporated, 1-2 minutes.

Add 1 tsp. olive oil and potatoes and stir to combine.

Add garlic salt and garlic pepper and stir occasionally until potatoes are crispy and brown, 4-5 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak with truffle-honey butter (to taste) and garnishing vegetables with cheese and lemon juice (to taste). Bon appétit!