Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and mince half the shallot (all for 4 servings).

Toss potatoes on a baking sheet with a large drizzle of olive oil; season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

While green beans roast, add almonds to a large dry pan over medium-high heat. Toast, stirring, until lightly browned, 2-4 minutes.

Turn off heat; transfer almonds to a small bowl. Reserve pan.

Pat steak* dry with paper towels. Season generously 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, 5-7 minutes per side.

Turn off heat; transfer to a cutting board. Wash out pan.

Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1-2 minutes.

Stir in ¼ cup water (⅓ cup for 4 servings), vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.