Prep: Preheat the oven to 425°F. Remove butter and the steak from the refrigerator. Wash and dry all produce. Thinly slice the garlic. Finely chop 2 tbsp parsley (double for 4 people.) Peel (if desired), then cut the potatoes into 1⁄2-inch cubes.

Roast the potatoes: Toss the potatoes on a foil-lined baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

Sear the steak: Heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Add to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set aside on a plate to rest for 5 minutes.

Cook the green beans: While the steak rests, heat a drizzle of oil in the same pan over medium heat. Add the green beans and cook, tossing for 3-5 minutes, until crisp-tender. Add the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper.

Make the herb butter: In a small bowl, stir together the softened butter, Dijon mustard (DO: measure out), and chopped parsley. Season with salt.

Finish and serve: Slice the steak against the grain and top the with the herb butter. Serve alongside the green bean and roasted potatoes. Enjoy! BBQ TIP: Instead of pan-frying, grill steaks on medium-high heat, with lid open, 4 to 7 min per side, for medium.