Trim and thinly slice green onions.
Trim ends off green beans. Mince garlic. Pat steaks dry, and season both sides with a pinch of salt and pepper.

Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make blue cheese butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (use less if desired; reserve remaining for green beans), half the green onions (reserve remaining for garnish), and a pinch of pepper. Form mixture into two equally-sized mounds and place on a plate. Refrigerate until plating.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Rest at least 5 minutes. Wipe pan clean and reserve.

Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add remaining garlic to hot pan and cook until fragrant, 30-45 seconds. Add green beans and ¼ cup water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner and season with ½ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Bon appétit!