Peel, trim, and cut carrots into ½" slices on an angle.
Cut potatoes into ½" chunks.
Add potatoes, carrots, 2 tsp. olive oil, ¼ tsp. salt and a pinch of pepper to baking sheet, 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 dry and season steaks with a pinch of salt and pepper on both sides.
Make the Butter
In a mixing bowl, add butter, chives, pecorino, 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" pucks and refrigerate.
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 champagne vinegar, honey, parsley, a pinch of salt and pepper, and 2 tsp. olive oil. Stir to combine.
Carefully add roasted vegetables to bowl, mixing until well coated.
Plate dish as pictured on front of card garnishing steak with butter. Bon appétit!