Cut potatoes into 1/2" dice.

Mince chives.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Mince garlic.

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

Bring a medium pot with potato and half the garlic (reserve remaining for butter) covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add half the potato cooking water (reserve remaining for adjusting), cheddar cheese, cream cheese, garlic salt, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth and creamy. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While potatoes boil, roast Brussels sprouts.

Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.

While Brussels sprouts roast, cook steaks.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner. Remove steaks to a plate and rest, 3 minutes.

Combine softened butter, remaining garlic (to taste), lemon zest, half the chives (reserve remaining for garnish), 1/2 tsp. lemon juice, and a pinch of salt and pepper in a mixing bowl.

Plate dish as pictured on front of card, topping steak with butter and mashed potatoes with remaining chives. Squeeze lemon wedges over meal to taste. Bon appétit!