Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in middle of the oven until potatoes are tender and golden-brown, 25-28 min.

Meanwhile, roughly chop parsley. Halve Brussels sprouts (if larger, quarter them).Trim, then halve green beans.Peel, then mince or grate garlic. Add Brussels sprouts, green beans and 1/2 tbsp oil (dbl for 4 ppl) to one side of another unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer steak to other side of the baking sheet with veggies.

Roast in the top of the oven until veggies are tender-crisp and steak is cooked to desired doneness, 6-8 min.** (TIP: Steak will be done before veggies. Remove steak from the oven when it is cooked to your desired doneness.)When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.Stir veggies and continue to roast until tender, 7 min. (NOTE: Veggies will roast for a total of 13-15 min.)

Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Season with salt and pepper. Cook, stirring often, until softened, 3-4 min. Add garlic, remaining thyme and Gravy Spice Blend. Cook, stirring often, until onions are coated, 30 sec. Add 1 cup water (1 1/2 cups for 4 ppl), then broth concentrate. Bring to a boil. Once boiling, cook, stirring often, until gravy thickens slightly, 2-3 min. Remove from heat, then add half the parsley and 2 tbsp butter (dbl for 4 ppl). Swirl the pan until butter melts, 1 min.

Thinly slice steak. Divide steak, roasted potatoes and veggies between plates. Stir any juices from the plate with steak into thyme-onion gravy. Spoon gravy over steak. Sprinkle remaining parsley over top.