Peel, trim, and cut carrots into ½" slices on an angle.
Peel and cut potatoes into 1" pieces.
Coarsely chop spinach.
Core tomato and cut into ¼" dice.
Trim and thinly slice green onions.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Carrots
Place carrot slices on prepared baking sheet and toss 1 tsp. olive oil and a pinch of salt and pepper until thoroughly coated.
Spread into a single layer. Roast until tender and lightly browned, 20-22 minutes.
While carrots roast, cook potatoes
Cook the Potatoes
Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, 15-18 minutes.
Drain potatoes in a colander.
Return pot to medium heat (no need to wipe clean). Add 1 tsp. olive oil and spinach to hot pot and stir occasionally until wilted, 1-2 minutes.
Remove from burner.
Return potatoes to pot with half the milk, half the butter (reserve remaining for sauce), and ¼ tsp. salt. Mash until smooth. Add remaining milk 2 Tbsp. at a time until desired consistency is reached. Taste, and add a pinch of salt if desired.
While potatoes boil, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steaks to medium heat.
Add tomato, marsala, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper to hot pan.
Stir occasionally until liquid is mostly evaporated, 1-2 minutes.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, serving sauce on top of steaks and garnishing with remaining green onions. Bon appétit!