Pan-Seared Steak with Cipollini Onions, Roasted New Potatoes, and Tomato Pan-Sauce

Quarter the potatoes. Mince or grate the garlic. Halve, seed, and dice the tomato. Finely chop the parsley leaves, reserving a few for garnish.

Toss the onions and potatoes on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes, tossing halfway through cooking, until soft and golden brown.

Cook the steak: heat 1 teaspoon 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 4-7 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes.

Add the tomato and garlic to the pan, along with a drizzle of oil, if necessary. Reduce heat to medium and cook, tossing, for 2 minutes, until softened. Season with salt and pepper. Add the stock concentrate and 1 cup water to the pan, bring to a boil, and allow to reduce until thickened, 2-3 minutes. Remove pan from heat, then stir in 2 tablespoons butter and the chopped parsley. Taste and season with salt and pepper, if necessary.