Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream and garlic salt and mash until combined and smooth.

If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While potatoes cook, continue recipe.

Trim green beans, if necessary.

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

In a mixing bowl, thoroughly combine panko, cheese (to taste), and softened butter. Form mixture into two patties, about 2" in diameter. Chill in refrigerator, 10 minutes.

While topping chills, continue recipe.

Place green beans on prepared baking sheet. Toss with 2 tsp. olive oil, savory seasoning, and a pinch of pepper. Spread green beans into a single layer.

Roast in hot oven until beans are tender, but still crisp, 12-14 minutes.

Carefully remove from oven. Evenly top with lemon juice.

While green beans roast, continue recipe.

Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and 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. Rest, 3 minutes.

While steaks rest, turn on broiler.

Before preheating broiler, make sure green beans are done roasting and have been removed from oven.

Remove topping from refrigerator. Top steaks with topping. Steaks will be hot! Use caution.

Broil under hot broiler until topping browns, 2-3 minutes.

Don't text and broil! Keep an eye on oven as topping may burn easily under broiler.

Carefully remove from broiler. Pan handle will be hot! Use an oven mitt.

Plate dish as pictured on front of card. Bon appétit!