• Before starting, preheat the oven to 450°F. Wash and dry all produce. 
• Strip 1 tsp (2 tsp) thyme leaves from stems.
• Remove any brown spots from potatoes. Peel, then cut into 1/2 inch pieces.
• To an unlined baking sheet, add potatoes, thyme, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with half the garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat.  
• Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)

• Meanwhile, peel, then finely chop shallot.
• Roughly chop parsley.
• Trim snap peas.

• Heat a medium non-stick pan (large pan for 4 servings) over medium high.
• While the pan heats, pat steaks dry with paper towels. Season with remaining garlic salt and pepper. 
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
• Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 8-12 min or until cooked to desired doneness.** 

• Meanwhile, carefully wipe the pan clean.
• Reheat the same pan over medium.
• Add 1/2 tbsp (1 tbsp) oil and snap peas. Season with salt and pepper.
• Cook for 3-4 min, stirring occastionally, until tender-crisp.
• Transfer to a plate. Cover to keep warm.
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

• Reheat the same pan over medium-low.
• Add 1 tbsp (2 tbsp) butter and shallots. Cook for 1-2 min, stirring often, until tender and golden.
• Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over top. Stir to coat.
• Add cream and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
• Stir in half the parsley. Season with salt and pepper.

• Stir any resting juices from steaks into sauce.
• Thinly slice steaks.
• Divide potatoes, snap peas and steak between plates.
• Spoon sauce over steak. 
• Sprinkle remaining parsley over top.

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.