Preheat oven to 450 degrees. Wash and dry all produce. Peel and finely chop garlic. Finely chop parsley leaves and stems. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 5-10 seconds. Stir in 1 tsp parsley (2 tsp for 4) and a pinch of garlic. Season with salt and pepper.

Cut potatoes into 1/4-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, salt, and pepper; spread out evenly across sheet. (For 4 servings, you may need to divide between 2 baking sheets.) Roast until browned and tender, 18-20 minutes.

Meanwhile, heat a large pan over mediumhigh heat. Add almonds and cook, stirring often, until golden brown and fragrant, 5-6 minutes. Turn off heat; transfer to a plate and set aside to cool.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for almonds 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.

Add green beans to same pan over medium heat. Cook, stirring, until bright green, 2-3 minutes. Pour in 1/4 cup water (1/3 cup for 4 servings) and cover pan. Let steam, shaking pan once or twice, until green beans are tender, 3-4 minutes. Uncover and add remaining garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

Thinly slice steak against the grain. Divide sliced steak, green beans, and potatoes between plates. Sprinkle green beans with almonds. (Save any leftover almonds for topping salads or oatmeal!) Dollop steak with hotel butter. Garnish with remaining parsley.