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

While potatoes roast, roughly chop parsley. Trim snap peas. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.\*\* Remove the pan from heat, then transfer steaks to a plate. Loosely cover with foil and set aside to rest.

Heat the same pan over medium-high heat. When hot, add onions. (NOTE: Add 1/2 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min. Meanwhile, toss snap peas with 1/2 tbsp oil (dbl for 4ppl) on another baking sheet. Season with salt and pepper. Roast in top of oven, until tender, 4-5 min.

While snap peas roast, add garlic and remaining thyme to the pan with the softened onions. Cook, stirring often, until fragrant, 1 min. Add broth concentrates and 1/2 cup water (2/3 cup for 4ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min. Add half the parsley and 2 tbsp butter (dbl for 4ppl). Stir, until butter melts, 1-2 min. Season with salt and pepper.

Thinly slice steak. Divide steak, roasted potatoes and sugar snap peas between plates. Stir any juices from the plate with beef into the thyme-onion gravy, the spoon over the steak. Sprinkle over remaining parsley.