Steak with Dijon-Herb Butter, Spinach Artichoke Baked Potatoes & Beefsteak Tomato Salad

For the baked potatoes, preheat oven to 425˚F.

Bake potatoes about 45 to 50 minutes, then cool to handle.

Heat a skillet over medium heat with EVOO, 3 turns of the pan, add shallots and garlic and swirl a minute or 2, add spinach and heat through, add salt and pepper and nutmeg, lemon zest and juice, add artichokes and combine, then add Boursin cheese or cream cheese and melt, stir in sour cream and ¼ cup Parmesan and remove from heat.

Halve the potatoes lengthwise, scoop the center of flesh into a bowl, carefully protecting the skins and about ¼ inch of potato flesh.

Add spinach and artichokes to potato flesh in bowl, combine and refill potato shells or skins. Top stuffed potatoes with mozzarella and remaining Parm, and bake to browned and cheese is melted.

For the salad, combine ingredients and adjust seasonings.

For the butter, combine ingredients in a small bowl with a spatula until evenly mixed. Place on plastic wrap and roll into log. Refrigerate to firm the log of compound butter, slice into discs to serve on grilled meats or seafood or vegetables. Store in fridge up to 2 weeks or in freezer.

For the steaks, bring steaks to room temp and pat dry.

Heat a cast-iron skillet over medium-high heat. Add oil or spray pan. Cook steaks 8 minutes, turning occasionally after the steaks caramelize, season with salt and pepper generously; let rest with ½-inch-thick discs of herb butter on top to serve.

Serve steaks with potatoes and salad alongside.