Pat steaks dry. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. Season both sides with garlic pepper and 1/4 tsp. salt.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan. 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. Rest, 3 minutes. Wipe pan clean and reserve.

While steaks cook, continue recipe.

Combine panko and 1/2 tsp. olive oil on a microwave-safe plate.

Microwave until golden-brown and toasted, 60-90 seconds, stirring once halfway through.

Carefully remove from microwave.

While panko microwaves, in a mixing bowl, combine pesto, creme fraiche, a pinch of salt, and 2 tsp. water. Set aside.

Trim zucchini ends and cut into 1/4" slices on an angle.

Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add zucchini and a pinch of salt and pepper to hot pan.

Stir occasionally until slightly browned and tender, 6-8 minutes.

Evenly top with shredded cheese and remove from burner.

While zucchini cooks, continue recipe.

Place mashed potatoes and half the garlic salt (remaining is yours to use as you please!) in a microwave-safe bowl. Vigorously stir to combine. Microwave until heated through, 2-3 minutes.

Carefully remove from microwave and vigorously stir in softened cream cheese until combined.

Plate dish as pictured on front of card, topping steak with crema. Slice steak, if desired. Garnish zucchini with toasted panko. Bon appétit!