Cut the Potatoes: Slice the potatoes in half, then cut each half lengthwise into 2 or 3 large sticks. Gather the sticks and slice them into preferred-size cubes.

Mince the Garlic: Peel the cloves, then thinly slice each one. Rock the knife back and forth over the garlic until it is finely minced.

Chop the Parsley: Bunch the parsley leaves together then thinly slice. Move a chef’s knife in a rocking motion to chop the sliced pile a few times, until it is finely chopped.

Make the Marinade: In a bowl, mix 2 tbsp reduced sodium soy sauce, 1/2 tbsp Italian seasoning, 1/2 tsp dried oregano, 1/2 tbsp lemon juice, 1/2 tbsp Worcestershire sauce, 1/2 tsp pepper, 1 tsp fresh rosemary, 1/4 tsp salt, 1 tbsp olive oil, and 1 tbsp garlic until well-combined.

Marinate the Beef: Add 20 oz flank steak to the marinade and flip around to make sure all the sides are evenly coated.

Microwave the Potatoes: Put 26 oz baby potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave for 10 minutes.

Season the Potatoes: Spread the microwaved potatoes onto a baking sheet lined with parchment paper, then season with 1 1/2 tbsp unsalted butter and 2 tbsp parsley.

Roast the Potatoes: Put the baking tray in the middle rack of the oven and roast at 450 °F for 7 minutes.

Sear the Beef: In a pan over medium heat, sear the marinated beef on both sides with 1 1/2 tbsp olive oil for 7 minutes until brown.

Add the Green Beans: Remove the baking sheet and pile the green beans right next to the potatoes.

Roast the Beef and Veggies: Preheat the oven to 425 °F. Put the veggies tray in the bottom rack of the oven, then lay the beef on a separate roasting tray and place it on the middle rack. Roast for 12 minutes.

Garnish and Serve: Transfer the food onto serving plates, slice the beef into strips, garnish with parsley, and serve hot.