1. Place an oven rack in the center of the oven, then preheat to 450degreesF. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, flipping halfway through, 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2. While the potatoes roast, peel and finely chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Thinly slice the chives.

3. While the potatoes continue to roast, in a bowl, combine the vinegar and 1/4 of the creamy mustard sauce. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.

4. While the potatoes continue to roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the chopped garlic and butter. Cook, frequently spooning the butter over the steaks, 1 to 2 minutes for medium-rare, or until the steaks are browned and cooked to your desired degree of doneness. Transfer the cooked steaks to a cutting board. Let rest for at least 5 minutes. Transfer the garlic butter to a bowl.

5. While the steaks rest, place the chopped lettuce in a large bowl. Add enough of the vinaigrette to coat the lettuce (you may have extra vinaigrette). Toss to coat; season with salt and pepper to taste.

6. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and salad. Drizzle the steaks and potatoes with the garlic butter. Garnish the salad with the sliced chives. Serve with the remaining creamy mustard sauce on the side. Enjoy!