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 and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Add potatoes to a microwave-safe bowl. Microwave uncovered until tender, 5-6 minutes.

Carefully remove from microwave. Using the flat side of an object (like a drinking glass), press down gently to smash each potato.

In one provided tray, add potatoes to one side of tray. In empty side of tray, combine Brussels sprouts, a pinch of salt, and minced garlic and parsley. Evenly top vegetables with garlic salt and 1 tsp. olive oil. Top potatoes with garlic and herb butter.

Mince chives.

Pat steaks dry and season both sides with 1/4 tsp. salt, 1/4 tsp. pepper, and chives, pressing firmly to adhere.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan. Sear until browned, 2-3 minutes per side.

Remove from burner. Transfer steaks to second provided tray.

Steaks will continue cooking in later step.

Bake both trays uncovered in hot oven until vegetables are tender and steaks reach a minimum internal temperature of 145 degrees, 10-12 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 plain butter and balsamic glaze.

Carefully remove both trays from oven. Rest steaks, 3 minutes.

Stir potatoes. Tray will be hot! Use a utensil.

To serve, top steak with balsamic butter. Bon appétit!