Pan-Seared Steak

While potatoes roast, core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch slices. Roughly chop parsley. Finely chop 2 tsp rosemary leaves (dbl for 4 ppl). Peel, then mash garlic cloves with the flat side of your knife.

When potatoes start to brown, add peppers and shallots to the same baking sheet in the oven. Season with salt and pepper. Stir together. Toss mashed garlic with 1 tsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly. Add wrapped garlic to the same baking sheet. Roast in middle of oven, until potatoes are fork-tender, 11-12 min.

While veggie hash cooks, pat steak dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.** When steak is done, remove pan from heat. Transfer steak to a plate. Loosely cover with foil. Set aside.

Heat same pan over medium heat. When hot, add roasted garlic and carefully break into smaller pieces with a fork. Add rosemary. Cook, stirring often, until fragrant, 1-2 min. Add broth concentrate, vinegar, 1/3 cup water (dbl for 4 ppl) and juices from plate with steak. Cook, stirring often, until combined, 1-2 min.