Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

While potatoes microwave, trim and thinly slice green onions.

Carefully remove potatoes from microwave.

Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Reserve bowl; no need to wipe clean.

In provided tray, combine potatoes, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into potatoes. Push to one side of tray.

Pat steaks dry and season both sides with garlic salt.

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

Remove from burner. Transfer steaks, seared side up, to empty side of tray.

Bake uncovered in hot oven until potatoes are browned 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. Carefully remove from oven. Stir softened butter into potatoes. Tray will be hot! Use a utensil.

Rest steaks, 3 minutes.

While meal bakes, continue recipe.

In reserved microwave-safe bowl, combine blue cheese (to taste), 1 Tbsp. water, and cream cheese. Microwave uncovered until heated through, 45-60 seconds.

While sauce microwaves, in a mixing bowl, combine arugula, half the shredded cheese (reserve remaining for garnish), a pinch of salt, and 1 tsp. olive oil. Set aside.

Carefully remove sauce from microwave and stir to combine. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

To serve, top steak with sauce (to taste), arugula mixture, and balsamic glaze. Slice steak, if desired. Garnish potatoes with remaining shredded cheese and green onions. Bon appétit!