Preheat oven to 375 degrees. Prepare a baking sheet with foil. Rinse basil, spinach, shallot, potatoes, lemon, and red bell pepper. Stem and coarsely chop basil. Coarsely chop spinach. Mince shallot. Cut potatoes into large dice. Zest and halve lemon. Core red pepper, cut out the white membrane, and cut into 1" dice.

Place diced potatoes and peppers into a mixing bowl and toss with 1 Tbsp. olive oil. Season with a pinch of salt and pepper and spread on prepared baking sheet. Roast in oven for 25-30 minutes, or until potatoes are fully cooked and fork tender.

Place a medium pan over medium-high heat. Season steaks on both sides with salt and pepper. When pan is hot, add 1 tsp. olive oil and cook steaks for 3-5 minutes on each side, until cooked to your liking, or an internal temperature of 145 degrees is reached. Remove from pan and let rest for 5 minutes to allow juices to redistribute themselves within the meat. (Remember, rested meat = juicy meat).

Wipe out pan used to cook the steaks and place back on medium-high heat. When hot add 1 tsp. olive oil and minced shallots. Saute for 1 minute, or until shallots are softened. Add evaporated milk and cook for 2-3 minutes, or until sauce begins to thicken slightly. Add chopped basil and spinach to pan. Add Pecorino to pan and cook for 1 minute, or until cheese has fully melted and is incorporated into the sauce. Squeeze half the lemon into pan (to taste).

Carefully pour the sauce into a blender or food processor. Blend on high for 1 minute, or until smooth. Add butter to blender and blend for another 30 seconds. Butter will enrich and slightly thicken sauce.

Arrange a serving of roasted potatoes and peppers and a steak on each plate, spooning sauce over. Garnish with lemon zest.