• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Poke potatoes all over with a fork and place on a microwave-safe plate. Rub with oil; season with salt and pepper. • Microwave, flipping halfway through, until tender, 9-13 minutes. • Meanwhile, trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. Place potatoes on empty side of sheet. Roast veggies on middle rack until browned and slightly crispy, 18-22 minutes. • Transfer potatoes to a plate; transfer Brussels sprouts to a medium bowl. Reserve baking sheet (you’ll use it in Step 4).

• To bowl with roasted Brussels sprouts, add scallion whites, mayonnaise, mustard, half the sour cream, salt, and pepper. Toss until everything is coated and combined. • Refrigerate until ready to serve.

• Pat steak dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer to baking sheet used for veggies. • Roast steak on middle rack until cooked to desired doneness, 10-12 minutes. • Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don’t skip this step—it’s essential for a juicy steak!

• While steak rests, halve potatoes lengthwise; fluff insides with a fork. (TIP: Use a pair of tongs to hold those hot potatoes!) Top each potato with 1 TBSP plain butter; season with salt and pepper. • Top potatoes with cheddar and remaining sour cream; garnish with crispy fried onions and scallion greens.

• Thinly slice steak crosswise; transfer to a serving plate and top with garlic herb butter. Garnish Brussels sprouts with pepitas. • Serve steak, roasted Brussels sprouts salad, and loaded baked potatoes family style. ***Beef is fully cooked when internal temperature reaches 145°.***