• Wash and dry produce. • Quarter potatoes. Cut tomato into wedges. • Place potatoes and half the garlic herb butter in a microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until tender, 6-7 minutes. Keep covered.

• Pat steak* dry and season with salt and pepper. Drizzle oil in a hot pan. Cook steak to desired doneness, 3-6 minutes per side. • To finish steak, add remaining garlic herb butter and spoon over. Transfer to a cutting board; reserve butter in pan.

• In a second microwave-safe bowl, mix half the cream sauce (all for 4), half the mustard (all for 4), and a big pinch of pepper. Cover with plastic wrap; microwave 40 seconds. • In a third bowl, toss mixed greens, tomato, carrots, half the vinegar (all for 4), and a drizzle of olive oil (large drizzle for 4); season with salt and pepper.

• Thinly slice steak against the grain. • Spoon melted butter over steak and drizzle with creamy mustard sauce. Serve with salad and potatoes. Steak is fully cooked when internal temperature reaches 145°.