• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Halve and peel shallot; finely chop half (save the rest for another use). Slice potatoes into ¼-inch-thick rounds.

• Lightly oil a baking sheet. • In a large bowl, combine potatoes, garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), and a couple big pinches of salt and pepper; toss until potatoes are completely coated. • Arrange potatoes on prepared sheet into clusters (about six slightly overlapping slices each). • Roast on middle rack for 12 minutes (you’ll start the green beans and add more to the sheet then).

• Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. • Return to middle rack and place green beans on top rack. Roast until potatoes and green beans are tender and cheese is lightly browned, 10-12 minutes more.

• While veggies roast, pat steak* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Heat a drizzle of oil in pan used for steak over medium heat. Add chopped shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the vinegar (all for 4 servings). Simmer until reduced by half, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4). Simmer until thickened, 2-3 minutes more. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

• Slice steak against the grain. • Divide steak, potato clusters, and green beans between plates. Top steak with sauce and serve.