• Before starting, preheat the oven to 450˚F.
• Remove 2 tbsp (4 tbsp) butter  from the fridge and set aside to come up to room temperature.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces. To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.  

• Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom the oven, rotating sheets halfway through.)
• Meanwhile, trim green beans.
• Peel, then mince or grate garlic.
• Peel, then finely chop shallot.
• Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
• Finely chop parsley.

• Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
• Remove from heat and transfer steak to an unlined baking sheet. Roast in the top of the oven for 5-8 min, or until cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
• Carefully wipe the pan clean. 

• To a small bowl, add 2 tbsp (4 tbsp) softened butter, thyme, parsley and half the garlic, then season with salt and pepper. Mix well to combine.

• Meanwhile, reheat the same pan (from step 4) over medium-high. When hot, add green beans and 1/2 cup (1 cup) water. Cook for 4-6 min, stirring occasionally, until water evaporates.
• Add 1/2 tbsp (1 tbsp) oil, shallot and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.

• Add half the herb-garlic butter to potatoes. Toss to coat.
• Thinly slice steak.
• Divide potatoes, green beans and steak between plates.
• Top steaks with remaining herb-garlic butter.

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.