Adjust rack to top position and preheat oven to 425 degrees. Place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice shallot. Peel garlic; place cloves in the center of a small piece of foil. Cinch foil into a packet.

Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Add garlic foil packet to same sheet. Roast on top rack until potatoes are tender and garlic is softened, 20-25 minutes.

While potatoes roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add shallot, green beans, and 1/4 cup water (1/3 cup for 4). Season with salt and pepper. Cook, stirring, until water has evaporated and green beans are tender, 6-7 minutes. (If necessary, add another splash of water to help soften.) Stir in as many chili flakes as you’d like. Turn off heat.

Thinly slice steak against the grain. Carefully remove garlic from foil; transfer to a cutting board and sprinkle with a pinch of salt. Mash cloves with a fork until smooth, then add as much as you’d like to bowl with softened butter. (If butter is still cold, microwave for 5-10 seconds.) Season with salt and pepper; stir to combine.

Divide sliced steak, roasted potatoes, and green beans between plates. Top steak with garlic butter. Serve potatoes with mayonnaise on the side for dipping. (To make Magic Dipping Sauce, combine mayo with a squeeze of ketchup and mustard from your pantry!)