Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Peel garlic. Quarter and peel half the shallots.

Place garlic and quartered shallot in a small pot with enough olive oil to cover (we used 1 cup; you may need less or more depending on the size of your pot); heat over medium-low heat until small bubbles start to form.

Reduce heat to low and simmer until garlic is soft and mashable with a fork and shallot is soft and medium golden brown, 30-35 minutes.

Meanwhile, slice potatoes into ¼-inch-thick rounds (no need to peel). Trim thick ends from baby broccoli. Zest and quarter lemon. Halve, peel, and finely dice remaining shallot. Roughly chop parsley.

Toss potatoes on a baking sheet with a large drizzle of oil, Parmesan, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, 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 sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer steak to one side of a second baking sheet. (Reserve pan for Step 6.)

On opposite side of sheet with steak, toss broccoli and tomatoes with a large drizzle of oil, remaining garlic powder, salt, and pepper. Roast on middle rack until steak is cooked to desired doneness, 10-12 minutes.

Once steak is done, carefully remove from sheet and transfer to a cutting board; cover with foil and let rest for at least 8 minutes. (TIP: Don’t skip this step—it’s essential for juicy steak!) Continue roasting veggies until broccoli is tender and tomatoes are soft and beginning to collapse, 8-10 minutes more.

Meanwhile, in a small bowl, combine ricotta, lemon zest, a squeeze of lemon juice (big squeeze for 4 servings), and salt. Set aside until ready to serve.

Heat a drizzle of oil in pan used for steak over medium heat. Add diced shallot; cook, stirring, until softened, 1-2 minutes.

Add half the vinegar (all for 4 servings). Simmer until reduced by about half, 30 seconds.

Stir in cream sauce base and stock concentrates. Simmer until thickened, 2-3 minutes more. Turn off heat.

Stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

Thinly slice steak against the grain.

Using the back of a spoon, spread lemon ricotta on a plate in a circular motion (similar to how you would spread tomato sauce on a pizza). Top ricotta with roasted broccoli. Using a slotted spoon, top with tomatoes and garlic-shallot confit. Top with a large drizzle of infused olive oil (save any leftover oil for another use), a squeeze of lemon juice (big squeeze for 4 servings), half the parsley, and pepper. Serve family style.

Divide steak and potatoes between plates. Top steak with sherry shallot cream sauce. Garnish steak and potatoes with remaining parsley. Serve with remaining lemon wedges on the side.