Preheat oven to 375 degrees. Remove the steak from the fridge and allow to come to room temperature. Cut the potatoes into 1/2-inch cubes. Place the potatoes in a medium pot with a large pinch of salt and cover with water. Bring to a boil and cook for 10-12 minutes, until fork-tender. Drain and set aside.

Meanwhile, halve the tomatoes. Trim and halve the green beans. Chop the oregano leaves and olives. Finely dice the shallot. Mince or grate the garlic.

Heat 1 tablespoon oil in a large pan over medium-high heat. Add the green beans and cook, tossing, 6-8 minutes, until soft. Season with salt and pepper. Add the tomatoes to the pan and cook, tossing, another 3 minutes. Set aside.

Sear the steak: heat 1/2 tablespoon oil in the same pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook 3-4 minutes per side, until golden brown. Transfer to a baking sheet and place in the oven to finish cooking for 7-10 minutes, until cooked to desired doneness. Set aside to rest for 5 minutes.

Make the crispy potato salad: while the steak rests, heat 1 tablespoon oil in the same pan you cooked the steak in over medium-high heat. Add the boiled potatoes to the pan and cook, tossing, for 4-5 minutes, until golden brown and slightly crispy. Add the garlic and oregano to the pan and cook 30 seconds, until fragrant. Season with salt and pepper. Toss the olives, tomatoes, green beans and 1 tablespoon balsamic into the pan and cook another 1-2 minutes, until heated through. Set aside and cover to keep warm.

Make the shallot pan sauce: in the same pan, heat 1/2 tablespoon oil over medium heat. Add the shallot and cook 2-3 minutes, until softened. Add the stock concentrate and 1/2 cup water to the pan. With a wooden spoon, scrape up any browned bits on the bottom of the pan. Simmer sauce until thickened, then taste and season with salt and pepper.

Slice the steak against the grain and serve alongside the warm potato salad, drizzled with the shallot pan sauce. Enjoy!