Combine panko and 1 tsp. olive oil on a microwave-safe plate and spread into an even layer. Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.

Carefully remove from microwave.

While panko microwaves, finely chop spinach.

Mince chives.

In a mixing bowl, combine chives, a pinch of pepper, and 1 Tbsp. softened salted butter. Set aside.

Pat steaks dry and season both sides with half the garlic salt (reserve remaining for vegetables), 1/4 tsp. salt, and a pinch of pepper. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted.

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. Rest, 3 minutes.

While steaks cook, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add leeks to hot pan. Stir occasionally until tender and slightly browned, 5-6 minutes.

Add spinach, remaining garlic salt, 1/4 tsp. salt, and a pinch of pepper. Stir often until wilted, 2-3 minutes.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Add 2 tsp. olive oil, 1/2 tsp. salt, and rice to hot pan. Stir occasionally until rice is heated through, 3-5 minutes.

Add creme fraiche, cream cheese, 1/4 cup water, grated cheese, lemon juice, 1/4 tsp. salt, and a pinch of pepper. Stir often until combined, 1-2 minutes.

Remove form burner.

Plate dish as pictured on front of card, topping steak with chive butter and garnishing risotto with panko. Slice steak, if desired. Bon appétit!