12 oz. sirloin steak (two 6 oz. cuts) 1 russet potato (12 oz.) 4 oz. fresh green beans 4 oz. grape tomatoes 1 shallot 1 1/2 teaspoons oregano or 1/4 oz. fresh oregano 1/2 cup beef stock 2 cloves garlic 2 T olive oil

Preheat oven to 375. Remove steak from fridge and allow to come to room temperature. Cut potato into 1 inch cubes. Place potatoes in medium pot with large pinch of salt and cover with water. Bring to a boil and then reduce to simmer for 10 - 12 minutes. Drain and set aside.

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

Heat 1 T olive oil in a large pan over medium heat. Add green beans and cook, tossing, for 5 minutes. Season with salt and pepper. Add tomatoes to the pan and cook for 3 minutes, tossing. Set aside.

Heat another drizzle of oil in the same pan over medium high heat. Season the steak with salt and pepper. Sear it in the pan for 3 minutes per side. Transfer it to a baking sheet and finish cooking in the oven for 7 minutes. Set aside to rest for 5 minutes.

In the same pan, heat another drizzle of oil over medium high heat and cook the potatoes for 4 minutes until brown and crispy. Add garlic and oregano to the pan and cook for 30 seconds until fragrant. Season with salt and pepper. Toss green beans and tomatoes into the pan and cook for another 1-2 minutes. Set aside and cover to keep warm.

In the same pan, heat another drizzle of oil over medium heat. Add the shallot and cook for 2-3 minutes until softened. Add the beef stock and scrape up any browned bits on the pan with a wooden spoon. Simmer until the sauce is thickened. Season with salt and pepper.

Slice the steak against the grain into fingers. Drizzle the shallot pan sauce over the steak, and serve alongside the crispy potato salad.