Rib-Eye Steak & Chimichurri Tomatoes

Line a baking sheet with parchment paper; arrange tomatoes, cut sides up, on prepared sheet, leaving space between each piece. Season lightly with salt.

On a separate baking sheet, toss potatoes and shallot with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast tomatoes on top rack and potatoes on middle rack until browned and tender, 20-25 minutes, swapping rack positions halfway through.

While veggies roast, pat steak* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and sear, undisturbed, 1 minute per side.

Reduce heat to medium and cook to desired doneness, 2-4 minutes per side (reduce heat if steak is browning too quickly; for thicker steaks, you may need to cook longer).

Turn off heat; transfer steak to a cutting board. Wipe out pan.

Add green beans and ¼ cup water (⅓ cup for 4 servings) to pan used for steak over high heat. Cover and cook, stirring occasionally, until green beans begin to soften and turn bright green, 3-5 minutes.

Stir in ½ TBSP butter (1 TBSP for 4) until green beans are coated, 30 seconds. Season with salt and pepper.

Once tomatoes are done, transfer to a small bowl; stir in chimichurri until evenly combined.