• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot (all for 4 servings).

• Toss potatoes on a baking sheet with a large drizzle of olive oil; season generously with salt and pepper. • Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

• Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

• While green beans roast, add almonds to a large dry pan over medium-high heat. Toast, stirring, until lightly browned, 2-4 minutes. • Turn off heat; transfer to a small bowl.

• Pat steak* dry with paper towels. Season generously with salt and pepper. • Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer to a cutting board. Wash out pan.

• Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1-2 minutes. • Stir in ¼ cup water (1⁄3 cup for 4 servings), vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. • Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve. ***Steak is fully cooked when internal temperature reaches 145°.***