Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Trim green beans. Mince or grate garlic. Halve demibaguette lengthwise.

Toss green beans on a baking sheet with a drizzle of oil, salt, pepper, and chili flakes (to taste). Roast for 7 minutes (we’ll add the garlic bread then). (For 4 servings, leave green beans roasting and add garlic bread to another baking sheet.)

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) and garlic in a small, microwave-safe bowl. Microwave until softened, 10 seconds. Spread onto cut sides of demi-baguette; season with salt and pepper. Once green beans have roasted 7 minutes, toss and push to one side of sheet. Add garlic bread to empty side, cut sides up. Bake until green beans are tender and bread is toasted, 5-7 minutes. (For 4, roast green beans on top rack and bread on middle rack.)

Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove from pan and set aside to rest.

Heat a drizzle of oil in pan used for steak over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate and 1/4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook, scraping up any browned bits from bottom of pan, until reduced by half, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

Divide steak, green beans, and garlic bread between plates. Top steak with sauce. Sprinkle green beans with additional chili flakes, if you like.