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

Meanwhile, roughly chop parsley. Trim snap peas. Trim, then halve green beans. Peel, then mince or grate garlic. Add snap peas, green beans and 1/2 tbsp oil (dbl for 4 ppl) to one side of another unlined baking sheet. Set aside.

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

Bake in the top of the oven until veggies are tender-crisp and steak is cooked to desired doneness, 6-8 min.** (TIP: Remove steak to a plate if done baking before veggies. Continue to roast veggies until tender-crisp.)When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest, 5 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 beef into the thyme-onion gravy, then spoon over the steak. Sprinkle remaining parsley over top.