Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with half the Montreal Steak Spice and 1 tbsp oil on a baking sheet. Season with salt. (NOTE: For 4 ppl, use 2 baking sheets, with a quarter of the Montreal Steak Spice and 1 tbsp oil per sheet.) Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, bake in the middle and the bottom of the oven, rotating sheets halfway through.)

While potatoes cook, trim green beans. Roughly chop parsley. Pat steaks dry with paper towels. Season with remaining Montreal Steak Spice.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then steaks. Pan-fry until golden, 1-2 min per side. When steaks are golden, transfer to one side of another baking sheet.

Toss green beans with 1 tsp oil (dbl for 4 ppl) on the other side of the baking sheet with steaks. Season with salt and pepper. Roast, in the top of the oven, until green beans are tender and steaks are to desired doneness, 5-8 min.\*\*

While steaks. and green beans cook, heat the same pan (from step 3) over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender, 2-3 min. Stir in 1/3 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat, then stir in sour cream. Season with salt and pepper.

Sprinkle half the parsley over green beans and toss to combine. Thinly slice steaks. Divide steaks, potatoes and green beans between plates. Drizzle with sauce and sprinkle remaining parsley over steaks.