Directions

1. Preheat oven to 40 degrees. 
2. Line a baking sheet with parchment paper or a reusable plastic liner.
3. To make the butter, begin by stirring together in a medium bowl butter, Bella Sun Luci Sun Dried Tomatoes, chili paste, Worcestershire sauce, lemon zest, lemon juice, minced shallot, and the Italian parsley. 
4. Use a rubber spatula to transfer the butter to a sheet of plastic wrap. 
5. Roll the butter in the wrap into a log then place in the freezer for 15 minutes.
6. Now arrange the potato planks on the prepared baking sheet.
7. Lightly brush both sides of each plank with the oil from the Bella Sun Luci Sun Dried Tomatoes.
8. Season lightly with the ¼ teaspoon of salt.
9. Bake for 25-30 minutes, turning halfway through cooking, until golden brown.
10. Remove from the oven and prepare steaks. 
11. Pat the steaks dry and season both sides with kosher salt. 
12. Heat the Bella Sun Luci Oil and butter over medium heat until hot. Add the steaks to the pan and cook for one minute on each side. 
13. Using tongs, brown the sides of each steak.
14. Transfer steaks from the skillet to the 400 degree oven and cook for 7 minutes. 
15. Remove the steaks from the oven and let rest on a cutting board for 7-10 minutes.
16. Return the potatoes to the oven for a minute while slicing the steak. Carve the steak into slices. 
17. Arrange the steak slices onto the potato planks. 
18. Place about ½ a teaspoon of the sun dried tomato butter onto each steak. 
19. Garnish with Bella Sun Luci Sun Dried Tomatoes and fresh parsley.
20. Place in oven to melt butter and serve!