Cut each potato into six to eight wedges. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Cover mushrooms in boiling water in a small bowl. Set aside 10-15 minutes. Remove, mince the mushrooms and reserve liquid. Mince garlic.

Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and half the seasoning blend. Massage oil into potatoes. Spread into a single layer and roast in hot oven until browned and tender, 20-22 minutes. While potatoes cook, prepare the steaks.

Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper. "Place a medium nonstick pan on stove over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to prepared baking sheet. Roast until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Rest cooked steaks at least 3 minutes." Reserve pan; no need to wipe clean.

In the same pan, add 1 tsp olive oil, zucchini, peas, and remaining seasoning blend. Stir occasionally until lightly browned and tender. Transfer to a plate. In the same pan, add chopped mushrooms, 2 tablespoons mushroom liquid, marsala wine, and a pinch of salt and pepper. Bring to a simmer and cook 1-2 minutes. Remove from heat and stir in butter.

Plate dish as pictured on front of card, topping potatoes with parmesan. Bon appétit!