Grilling Method: 20 minutes using a Grill and Microwave* if steaks are thawed. Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for 30-40 minutes.
1.	Preheat grill on HIGH or prepare coals.
2.	Remove steaks from packaging and season with ¼ teaspoon of Natural Seasoning. Set aside.
3.	Place steaks on preheated grill and sear for 4 - 5 minutes.
4.	Cut slit in film covering Glazed Julienne Carrots. Remove film covering Roasted Garlic Mashed Potatoes. Place trays in microwave and cook on HIGH for 5 minutes.
5.	Flip steaks and continue cooking for 4 - 5 minutes, for a medium steak. Remove carrots from microwave. Stir potatoes and continue cooking on HIGH for 1 minute. Let potatoes stand for 1-2 minutes.
6.	Remove steaks from grill to a clean plate. Plate and serve with potatoes and carrots.

Sear Roasting Method: 20 minutes using a Conventional Oven and Microwave* if Top Sirloins are thawed. Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for 30-40 minutes.
1.	Preheat oven to 450°F.
2.	Remove steaks from packaging and season with ¼ teaspoon of Natural Seasoning. Set aside.
3.	Heat 1 Tablespoon olive oil in oven safe** sauté pan over MEDIUM-HIGH heat. When oil is hot, add steaks to the pan and sear until nicely browned, about 2 minutes on each side.
4.	Cut slit in film covering Glazed Julienne Carrots and remove film covering Roasted Garlic Mashed Potatoes. Place trays in microwave and cook on HIGH for 5 minutes.
5.	Place sauté pan on oven center rack and roast 4-6 minutes (4 minutes for rare or 5-6 minutes for medium). Carefully remove sauté pan from oven using a heavy-duty hot pad.
6.	Remove carrots from microwave, stir potatoes and continue cooking on HIGH for 1 minute. Let potatoes stand for 1-2 minutes
7.	Remove potatoes from microwave, plate with carrots and serve with steaks.
* Cooking time based on 1100-watt microwave with turntable. Adjust time for lower wattage microwaves. If not using a turntable, rotate once while cooking.
** An oven safe sauté pan would tolerate up to 500°F and would not have plastic or wooden handles. A cast iron skillet works well.

	Present your meal with flair! Place mashed potatoes in center of plate, top with steak and surround with carrots.
	Sauté wild mushrooms and shallots in butter and white wine. Serve atop steak.
	For Steak House appeal: Cut chilled Seasoned Butter Sauce into ½-inch slices. Place 1-2 pats of seasoned butter over sizzling hot steaks. To make attractive cross marks, place steak on grill, sear for 1-2 minutes and rotate 90°. Flip steak and repeat process.
	Complement the meal with toasted French bread slices and garnish with a sprig of parsley.

INGREDIENTS: TOP SIRLOIN STEAKS: Beef Top Sirloin. ROASTED GARLIC MASHED POTATOES: Water, Potato, Dehydrated Potato, Sour Cream (Cultured Skim Milk, Cream, Modified Corn Starch, Sodium Phosphate, Locust Bean Gum, Guar Gum, Carrageenan), Butter, Dairy Blend (Whey, Nonfat Dry Milk, Soy Flour), Roasted Garlic, Salt, Granulated Garlic, White Pepper, Dried Parsley.GLAZED CARROTS: Carrots, Butter (Cream and Salt), Syrup (Corn Syrup, Water, less than 2% of Propylene Glycol, Caramel Color, Potassium Sorbate {Preservative}, Artificial Flavor, Cellulose Gum Xanthan Gum, Salt), Salt, Spice. STEAK SEASONING: Salt, Dehydrated Garlic and Onion Spices, Dextrose, Natural Flavor, Dehydrated Bell Pepper, Dehydrated Orange Peel, Sugar, Citric Acid, extractives of Paprika, with not more than 2% Calcium Silicate added as an anticaking agent. Allergens: Milk and Soybean.