Le menu: Seared sirloin drizzled with savory pan glaze. Roasted rosemary-scented potatoes. Buttery green beans topped with garlicky toasted bread crumbs. Your upcoming restaurant reservation: cancel that!
Baby Red Potatoes
Beef Stock Concentrate
Adjust rack to upper position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes. Pick rosemary leaves from stems; mince leaves until you have ½ TBSP. Mince or grate garlic. Trim green beans. In a small bowl, combine stock concentrate, ketchup, mustard, 3 TBSP water, ¼ tsp sugar, and hot sauce (to taste).
Toss potatoes in a medium bowl with a drizzle of oil, minced rosemary, and a large pinch of salt and pepper. Arrange cut sides down on a lightly oiled baking sheet. Roast until browned and tender, 25-30 minutes.
Melt ½ TBSP butter in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add panko and cook, stirring constantly, until golden brown, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe out pan.
Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove from pan, tent with foil, and let rest until ready to serve. Reduce heat to low. Stir in sauce until thoroughly combined. Remove pan from heat; season with pepper.
While steak cooks, place green beans in a medium microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender, 2-3 minutes. Remove from microwave, drain water, then toss beans with 1 TBSP butter. Season with salt and pepper. Toss with garlic panko.
Divide steak, potatoes, and green beans between plates. Top steak with sauce.