• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Peel, then cut carrots into 1/2-inch rounds. 
• Thinly chop chives. 

• To a parchment-lined baking sheet, add carrots, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Blend. Season with salt and pepper, then toss to coat. 
• Roast in the top of the oven for 10-11 min, until starting to soften.
• Flip carrots, then drizzle honey over carrots.
• Return to the top of the oven. Roast for 10-11 min, until carrots are tender and glazed with honey. 

• Meanwhile, remove any brown spots from potatoes, then and 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, pat steaks dry with paper towels, then season with remaining Zesty Garlic Blend, salt and pepper.
• Heat a large non-stick pan over medium-high. 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 5-8 min, or until cooked to desired doneness.** 
• 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.

• Once potatoes are tender, roughly mash half the garlic spread and cream into potatoes. (NOTE: Smashed potatoes will still have a few chunks.)
• Season with salt and pepper, then stir in half the chives. 
• Meanwhile, to the same pan from step 4, add the remaining garlic spread. Melt off heat for 2-3 min.

• Thinly slice steaks. 
• Divide potatoes, carrots and steak between plates. 
• Spoon garlic butter over steaks.
• Sprinkle remaining chives over carrots.
• Serve horseradish on the side to accompany the steaks.

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