Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into wedges. Pick and roughly chop enough rosemary leaves from stems to give you 1 TBSP. Smash 2 cloves garlic with the back of your knife. Mince or grate other 2 cloves. Halve tomatoes lengthwise. Trim any tough ends from snap peas.

Toss together sweet potatoes, smashed garlic, 2 tsp chopped rosemary, a large drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and lightly crisped, about 25 minutes, tossing halfway through.

Heat a large 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.

Place snap peas 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, 7-8 minutes. Drain, then return to bowl. Add 1 TBSP butter and toss to melt and coat snap peas.

Meanwhile, heat a large 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 3 TBSP vinegar (we sent more), 1/2 tsp sugar, remaining chopped rosemary, and stock concentrates. Let simmer until reduced and slightly thickened, 2-3 minutes.

Remove pan with vinaigrette from heat and stir or swirl in 2 TBSP butter. Season with salt and pepper. Thinly slice steak against the grain, then divide between plates along with snap peas and potatoes. Drizzle tomatoes and vinaigrette over steak and serve.