Cut sweet potatoes into 1/2"-thick wedges.

Place potato wedges on prepared baking sheet. Toss with 2 tsp. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, and half the garlic salt (reserve remaining for steaks). Spread into a single layer.

Roast in hot oven until browned and tender, 20-25 minutes, flipping once halfway through.

Carefully remove from oven.

While potato wedges roast, continue recipe.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Mince chives.

Pat steaks dry. Season both sides with 1/4 tsp. salt, 1/4 tsp. pepper, and remaining garlic salt.

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 Brussels sprouts and 2 Tbsp. water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.

Uncover and add 1/4 tsp. salt and 1/4 tsp. pepper. Stir occasionally until tender, 3-4 minutes.

If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

Remove from burner.

While Brussels sprouts cook, continue recipe.

In a mixing bowl, combine creme fraiche, honey, mustard (to taste), 1 Tbsp. water, chives, and 1/4 tsp. salt.

Plate dish as pictured on front of card, topping steak with sauce. Slice steak, if desired. Garnish Brussels sprouts with cheese. Bon appétit!