Italian Herbed Steak

Meanwhile, trim, then thinly slice scallions, keeping greens and whites separate. Drain sweet potatoes once finished, then return to pot along with scallion whites. Mash with a potato masher or fork until smooth. Stir in ⅓ cup milk (we sent more). Season with salt and pepper. TIP: Add more milk as needed to create a creamy consistency.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt, pepper, and Italian seasoning. Add to pan and cook until browned and crusty, about 2 minutes per side. Transfer steak to a baking sheet. Remove pan from heat.

Place green beans on baking sheet with steak and toss with a large drizzle of oil. Season with salt and pepper. Roast in oven until beans are tender but still slightly crisp and steak is cooked to desired doneness, 8-12 minutes. Remove from oven and transfer steak to a plate to rest.

While steak rests, add 2 TBSP butter to pan used for steak and let melt. Add flour and stir vigorously until it loses its raw smell, 1-2 minutes. Stir in demiglace, 1 cup water, and any resting juices from plate with steak, scraping up any browned bits on bottom. Let come to a boil, then lower heat and let simmer until thick and gravy-like. Season with salt and pepper.