1. Preheat oven to 450°. Spray rimmed baking pan with cooking spray. Cut ¼ inch off both sides of each potato; leaving about ¼ inch intact on bottoms of potatoes, cut potatoes crosswise into ¼-inch-thick slices. Gently separating slices, carefully rinse potatoes under cold water; drain and place upside-down in 2-quart microwave-safe dish. Cook potatoes in microwave oven on high 8 minutes or until slightly soft, turning potatoes cut side up after 4 minutes.

2. Place potatoes, cut side up, on prepared pan; brush all sides with 2 tablespoons butter, and sprinkle with ¼ teaspoon each salt and pepper. Roast potatoes 15 minutes or until golden brown and tender

3. Sprinkle steaks with ½ teaspoon each salt and pepper. In cast-iron or large oven-safe skillet, heat oil and remaining 1 tablespoon butter over medium-high heat; add savory herb blend and cook 30 seconds or until fragrant, stirring occasionally. Add steaks; cook 4 minutes or until browned, turning once. Transfer skillet to oven; roast 8 minutes or until internal temperature of beef reaches 145° for medium-rare or to desired doneness. Transfer steaks to cutting board; sprinkle with blue cheese. Tent steaks loosely with foil; let stand 5 minutes.

4. Prepare creamed spinach as label directs. Makes about 1⅓ cups.

5. Serve steaks with creamed spinach and potatoes garnished with herbs, if desired.

Chef Tips: Customize this recipe by swapping the steaks with chicken thighs and/or the creamed spinach with organic green beans.

• 33 g Fat
• 16 g Saturated
• 155 mg Cholesterol
• 994 mg Sodium
• 43 g Carbohydrates
• 4 g Fiber
• 3 g Sugars
• 45 g Protein