Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

In a large bowl, toss carrots with a drizzle of oil, salt, and pepper; add to one side of a baking sheet. Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide potatoes and carrots between two sheets; roast on top and middle racks, swapping positions halfway through.)

Roughly chop parsley. Halve orange. Roughly chop pistachios.

Pat steak* dry with paper towels. Season all over with half the thyme (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.

Meanwhile, add parsley to bowl with softened butter; lightly season with salt and pepper. Mash with a fork until combined. TIP: If butter is not yet softened, microwave for 10 seconds before adding parsley.

Thinly slice steak against the grain. 

Squeeze juice from half the orange (whole orange for 4 servings) over roasted carrots on sheet and carefully toss to combine.

Divide steak, potatoes, and carrots between plates in separate sections. Top steak with parsley butter.

Garnish carrots with dried cherries and pistachios; drizzle with any remaining orange juice from sheet. Serve.