• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Strip 1 tbsp (2 tbsp) thyme leaves from stems.
• Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
• To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in middle of the oven 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, halve Brussels sprouts (if larger, quarter them).
• Trim snap peas.
• Peel, then mince or grate garlic.
• Roughly chop parsley.
• Add Brussels sprouts, snap peas and 1/2 tbsp (1 tbsp) oil 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.
• While the pan heats, pat steak dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear 2-4 min per side, until golden. 
• Remove the pan from heat, then transfer steak to other side of the baking sheet with veggies.

• Roast in the top of the oven for 6-8 min, until veggies are tender-crisp and steak is cooked to desired doneness.** (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 for 6min, until tender-crisp. (NOTE: Veggies will roast for a total of 12-14 min.)

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

• 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.

If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the striplon steak.