Seared Steak and Crispy Potato Salad with Tomatoes, Green Beans, and Shallot Pan-Sauce

Meanwhile, halve the tomatoes. Trim and cut the green beans into 2-inch pieces. Roughly chop the oregano leaves. Halve, peel, and finely dice the shallot. Mince or grate the garlic.

Heat 1 Tablespoon oil in a large pan over medium-high heat. Add the green beans and cook, tossing, for 5-6 minutes, until soft. Season with salt and pepper. Add the tomatoes to the pan and cook, tossing, for another 3 minutes. Set aside.

Heat another drizzle of oil in the same pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 3-4 minutes per side, until golden brown. Transfer to a baking sheet and place in the oven to finish cooking for 7-10 minutes, until cooked to desired doneness. Set aside to rest for 5 minutes.

Meanwhile, in the same pan you cooked the steak in, heat another drizzle of oil over medium-high heat. Add the boiled potatoes to the pan and cook, tossing, for 4-5 minutes, until golden brown and slightly crispy. Add the garlic and oregano to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper. Toss the green beans and tomatoes into the pan and cook for another 1-2 minutes, until heated through. Set aside and cover to keep warm.

In the same pan, heat another drizzle of oil over medium heat. Add the shallot and cook 2-3 minutes, until softened. Add the stock concentrate and ½ cup water to the pan. With a wooden spoon, scrape up any browned bits on the bottom of the pan. Simmer the sauce until thickened, then taste and season with salt and pepper.