Sliced Steak Tagliata

Toss together sweet potatoes, smashed garlic, half the chopped rosemary, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and lightly crisped, about 20 minutes, tossing halfway through.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook until browned on surface, 2-3 minutes per side. Transfer to another baking sheet, then roast in oven until cooked to desired doneness, 5-7 minutes. Let rest 5 minutes after removing from oven.

Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender, about 5 minutes. Drain, then return to bowl. Add ½ TBSP butter and toss to melt and coat green beans.

Meanwhile, heat a drizzle of olive oil in pan used for steak over medium-high heat. Add tomatoes and minced garlic. Cook, tossing, until slightly softened and fragrant, 1-2 minutes. Stir in vinegar, ½ tsp sugar, remaining rosemary, and stock concentrate. Let simmer until reduced and slightly thickened, 2-3 minutes. Remove pan from heat and stir or swirl in 1 TBSP butter. Season with salt and pepper.