Pan-Seared Steak with Roasted Butternut Squash and Green Beans Almondine

Roast the squash: Toss the butternut squash on a baking sheet with half the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through, until golden brown.

Roast the green beans: With about 15 minutes left to go on the squash, add the green beans to the same baking sheet and toss with a drizzle of oil. Season with salt and pepper and return to the oven for about 15 minutes, until golden brown.

Cook the steak: Heat a drizzle of 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 for 4-7 minutes per side, until cooked to desired doneness. Let rest for 5 minutes.

Make the sauce: Add the thyme, stock concentrate, and ¼ cup water to the same pan you cooked the steak in. Scrape up any browned bits from the bottom of the pan and bring to a simmer over medium-high heat. Simmer for 1-2 minutes, until thickened, then remove from the heat and swirl in 1 Tablespoon butter and a pinch of parsley. Taste and season with salt and pepper.