• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
• Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, thinly slice chives.
• Peel, halve, then finely chop shallot.
• Cut broccoli into bite-sized pieces.
• To a baking sheet, add broccoli, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil. (TIP: Adding water helps the broccoli to steam through.) Season with salt and pepper, then toss to coat.
• Roast broccoli in the middle of the oven for 5 min. (NOTE: Broccoli will continue to roast in step 4.)

• Heat a large non-stick pan over medium-high.
• Meanwhile, pat steaks dry with paper towels, then place on a plate. Season with 1 tsp (2 tsp) Montreal Spice Blend.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 min per side, until browned.
• Remove from heat. Carefully remove baking sheet with broccoli from oven, then move broccoli to one side. Transfer steaks to other side of sheet with broccoli.

• Roast broccoli and steaks in the middle of the oven for 5-8 min, or until broccoli is tender and steaks are cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
• To the baking sheet with broccoli, add half the garlic spread. Toss to coat until garlic spread melts. 

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until softened. Scrape up any browned bits on the bottom of the pan with a wooden spoon. 
• Sprinkle Cream Sauce Spice Blend over top, then stir to coat. 
• Add cream, broth concentrate, 1/4 cup (1/3 cup) water and 1/2 tsp (1 tsp) Montreal Spice Blend. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.

• Roughly mash sour cream and remaining garlic spread into potatoes. (NOTE: "Smashed" potatoes will still have a few chunks.) Add half the chives, then season with salt and pepper. Stir to combine. (TIP: Reheat potatoes over medium-low heat, if you like.)
• Thinly slice steaks. Stir any steak resting juices into gravy.
• Divide potatoes and broccoli between plates. 
• Arrange steak over potatoes, then top with gravy. 
• Sprinkle remaining chives over top. 

If you've opted to get ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.**