Garlic Herb Butter Steak

Halve and peel shallot, then mince until you have 2 TBSP. Pick parsley leaves from stems; discard stems. Finely chop leaves. Halve tomatoes. Halve or quarter any large mini bell peppers through stem ends. Pat steak dry with a paper towel and season all over with salt and pepper.

At about the same time that potatoes have roasted 15 minutes, heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Transfer to a plate, cover loosely with foil, and let rest. Pour out any excess oil from pan and wipe clean.

Heat another drizzle of oil in pan used for steak over medium-high heat. Add mini bell peppers. Cook, tossing, until slightly softened and starting to char, 4-5 minutes. Toss in tomatoes and cook until softened and their juices begin to release, 1-2 minutes more. (TIP: If pan is dry, add 1-2 TBSP water.) Season with salt and pepper. Remove from pan and set aside in a medium bowl.

Rinse out pan and wipe dry with a paper towel. Heat a drizzle of oil in same pan over medium heat. Add minced shallot. Cook, tossing, until softened and translucent, 1-2 minutes. Stir in ¼ cup water and demi-glace, then bring to a boil. Let reduce slightly, about 2 minutes. Remove pan from heat. Add half the parsley and 1 TBSP plain butter (save the garlic herb butter for the next step). Stir to melt.