Place garlic on a piece of foil and top with 1 tsp. olive oil. Form a pouch around garlic.

Place garlic pouch directly on oven rack, opening side up, and roast in hot oven until tender, 15-20 minutes.

While garlic roasts, cut potatoes into large evenly-sized chunks.

Bring a medium pot with potatoes covered with water to a boil. Cook until fork-tender, 14-18 minutes.

Drain potatoes in a colander and return to pot.

While potatoes cook, continue recipe.

Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.

Place on prepared baking sheet in a single layer. Spray evenly with cooking spray. Top with 1/4 tsp. salt, a pinch of pepper, and half the shredded cheese (reserve remaining for potatoes).

Roast in hot oven until tender and cheese melts, 15-20 minutes.

While zucchini roasts, continue recipe.

After 15-20 minutes, carefully remove garlic pouch from oven. Transfer to a clean cutting board and let cool slightly, 3 minutes.

Carefully mince roasted garlic.

Return pot with potatoes to medium heat. Add 1/4 cup water, softened cream cheese, roasted minced garlic, remaining shredded cheese, and 1/2 tsp. salt. Mash until desired consistency is reached.

Remove from burner. Cover and set aside.

Pat steaks dry and season both sides with a pinch of salt and pepper.

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 desired doneness, or 4-6 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.

Reserve pan; no need to wipe clean.

Return pan used to cook steaks to medium heat.

Add 1/4 cup water, demi-glace, red wine vinegar, a pinch of salt, and balsamic glaze to hot pan. Bring to a boil.

Once boiling, stir occasionally until sauce begins to thicken, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!