Peel, trim, and cut carrot into ½" slices on an angle.
Cut potatoes into ½" chunks.
Add potatoes, carrot, 2 tsp. olive oil, ¼ tsp. salt and a pinch of pepper to prepared baking sheet and toss to coat.
Spread into a single layer and roast in hot oven until golden brown and tender, 25-27 minutes.
While vegetables roast, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Finely mince garlic.
Pat steaks dry, and season both with a pinch of salt and pepper on both sides.
Make the Butter
In a mixing bowl, add butter, chives, Parmesan, half the garlic, and a pinch of salt and pepper.
Mix until thoroughly combined. Taste and add remaining garlic if desired.
Form compound butter into two 1" disks and refrigerate until plating.
Cook the Steaks
Place a medium non-stick pan over medium heat.
Add 2 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate. Tent with foil and rest at least 5 minutes.
Make Vinaigrette and Finish Dish
In another mixing bowl, add vinegar, honey, parsley, a pinch of salt and pepper, and 2 tsp. olive oil. Stir to combine.
Carefully add roasted vegetables to bowl and mix until well-coated.
Plate dish as pictured on front of card, garnishing steak with butter. Bon appétit!