Steak and Horseradish Cheese Sauce

Add potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until potatoes start to crisp, 14-16 min.Carefully remove the baking sheet from the oven. Stir potatoes, then sprinkle Parmesan evenly over top. (TIP: Leave a little space between potatoes to get a more lacy effect.)Continue roasting until Parmesan becomes lacy and crisp, 3-4 min.Set potatoes aside to cool for 2-3 min.

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat steak dry with paper towels. Season with pepper and half the garlic salt.When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 6-8 min.**When steak is done, transfer to a plate. Set aside to rest, 2-3 min.Carefully wipe the pan clean.

Meanwhile, add snap peas, remaining garlic salt and 1 tbsp oil (2 tbsp) to another unlined baking sheet. Season with pepper, then toss to coat.Roast snap peas in the bottom of the oven, stirring halfway through, until tender and golden-brown, 6-8 min.

Meanwhile, heat the same pan (from step 3) over medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Sprinkle Cream Sauce Spice Blend over butter, then whisk to combine, 30 sec.Gradually whisk in 1/2 cup (1 cup) milk until smooth. Bring to a simmer, whisking occasionally.Simmer, whisking often, until sauce thickens slightly, 1-2 min.Add cheddar, then remove the pan from heat. Whisk until cheese melts. (TIP: If sauce is too thick, whisk in more milk, 1 tbsp at a time, until you reach your desired consistency.)