Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into 1/2-inch cubes. Place in a medium pot with enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes.

Meanwhile, trim, then thinly slice scallions, keeping greens and whites separate. Drain sweet potatoes once finished, then return to pot along with scallion whites. Mash with a potato masher or fork until smooth. Stir in 1/3 cup milk (we sent more). Season with salt and pepper. TIP: Add more milk as needed to create a creamy consistency.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt, pepper, and Italian seasoning. Add to pan and cook until browned and crusty, about 2 minutes per side. Transfer steak to a baking sheet. Remove pan from heat.

Place green beans on baking sheet with steak and toss with a large drizzle of oil. Season with salt and pepper. Roast in oven until beans are tender but still slightly crisp and steak is cooked to desired doneness, 8-12 minutes. Remove from oven and transfer steak to a plate to rest.

While steak rests, add 2 TBSP butter to pan used for steak and let melt. Add flour and stir vigorously until it loses its raw smell, 1-2 minutes. Stir in demiglace, 1 cup water, and any resting juices from plate with steak, scraping up any browned bits on bottom. Let come to a boil, then lower heat and let simmer until thick and gravy-like. Season with salt and pepper.

Slice steak against the grain. Divide sweet potatoes and green beans between plates. Lay steak on top of sweet potatoes, then drizzle with sauce. Garnish with scallion greens.