Sizzling Garlic Herb Butter Steak

• In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt, and pepper; transfer to one side of a baking sheet. (For 4 servings, spread potatoes across entire sheet.) • Roast on top rack, 5-7 minutes (you’ll add the squash then). • Once potatoes have roasted for 5-7 minutes, carefully toss pattypan squash on opposite side with a drizzle of oil, salt, and pepper. (For 4, leave potatoes roasting and add squash to a second sheet; roast on middle rack.) • Return to top rack and roast until veggies are browned and tender, 12-15 minutes more.

• Peel and mince garlic. • Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and thyme; cook, stirring, until fragrant, 1-2 minutes. Turn off heat; carefully transfer to bowl with plain butter. Wipe out pan; let cool slightly. • Mash butter mixture with a fork. (TIP: If butter is not yet softened, microwave for 10 seconds.) Stir in Worcestershire sauce and a pinch of pepper until combined.

• Pat steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for garlic over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • In the last minute of cooking, add 1 TBSP garlic herb butter(2 TBSP for 4 servings) to pan; let melt and spoon over steak until coated. • Transfer steak to a cutting board to rest.

• Once veggies are done roasting, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a small pot over medium-high heat. • Remove pan from heat; stir in roasted pattypan squash and honey until coated. Season with salt and pepper to taste.