Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot.

Meanwhile, cut broccoli into bite-size pieces if necessary. Halve, peel, and thinly slice shallot; finely chop a few slices until you have 1½ tsp (2½ tsp for 4 servings).

While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Pat beef* dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side.

Turn off heat; transfer to a cutting board. (TIP: Cover with foil to keep warm.) Rinse and wipe out pan.

Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar (2 tsp for 4 servings), ½ tsp water (1 tsp for 4), salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBSP pickling liquid (2 TBSP for 4) to a separate small bowl.

To bowl with pickling liquid, whisk in mustard and 2 TBSP olive oil (4 TBSP for 4). Season dressing with salt and pepper to taste.

Add 1 TBSP olive oil (2 TBSP for 4 servings) to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3-5 minutes. (For 4, you may need to work in batches.)

Turn off heat; season with salt and pepper.

Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1-2 minutes.

Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until slightly thickened, 2-3 minutes.

Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.

In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like.

Thinly slice beef against the grain.

Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.