Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut sweet potatoes into 1/2-inch thick wedges. Toss on a baking sheet with 2 tsp fry seasoning, a large drizzle of oil, and salt and pepper (we’ll use the rest of the seasoning later). Roast in oven until tender, about 25 minutes, flipping halfway through.

Halve, peel, and dice onion. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook until browned and soft, 10-12 minutes, stirring occasionally. (TIP: If onion starts to burn, add a splash of water and lower heat to medium.) Season with salt and pepper. Remove from pan and set aside.

Wipe out pan used for onion with a paper towel, then heat a drizzle of oil in it over medium-high heat. Pat steak dry with a paper towel, then season it all over with salt, pepper, and remaining fry seasoning. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and let rest on a plate.

Meanwhile, pour 1 tsp balsamic glaze into a large bowl and set aside. Reduce heat under pan to low and add 1/4 cup water, scraping up any browned bits on bottom. Stir in stock concentrate, remaining balsamic glaze, and onion, followed by 2 TBSP butter. Season with salt and pepper, then remove from heat. TIP: Leave the onion out of the sauce if you’ve got any eaters who aren’t fans.

Add lettuce and a drizzle of oil to bowl with reserved balsamic glaze and toss to combine. Season with salt and pepper.

Pour any juices released by steak into sauce in pan and stir to combine. Slice steak against the grain. Divide sweet potatoes, salad, and steak between plates. Spoon sauce over steak and serve. TIP: If you skipped the onion for the sauce, spoon it over the steak for anyone who wants it.