Prep the ingredients: Preheat the oven to 400 degrees. Take the steak out of the fridge to come to room temperature. Finely chop the parsley leaves. Strip the thyme off the stems and finely chop the leaves. Trim the ends of the green beans

Roast the squash: Toss the butternut squash on a baking sheet with half the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through, until golden brown.

Roast the green beans: With about 15 minutes left to go on the squash, add the green beans to the same baking sheet and toss with a drizzle of oil. Season with salt and pepper and return to the oven for about 15 minutes, until golden brown.

Cook the steak: Heat a drizzle of oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. Let rest for 5 minutes.

Make the sauce: Add the thyme, stock concentrate, and ¼ cup water to the same pan you cooked the steak in. Scrape up any browned bits from the bottom of the pan and bring to a simmer over medium-high heat. Simmer for 1-2 minutes, until thickened, then remove from the heat and swirl in 1 Tablespoon butter and a pinch of parsley. Taste and season with salt and pepper.

Finish and plate: Sprinkle the almonds onto the baking sheet the green beans and squash. Thinly slice the steak against the grain and serve alongside the squash and green beans almondine. Drizzle with pan-sauce, garnish with any remaining parsley, and enjoy!