• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Cut potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add potatoes, Chili-Cumin Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast for 10 min, in the middle of the oven. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• Peel, then cut onion into 1/4-inch slices.
• Roughly chop parsley.
• Peel, then mince or grate garlic.
• Drain roasted peppers.

• Once potatoes have been roasting for 10 min, add half the peppers and half the onions. Season with salt and pepper. Stir to combine. Roast in the middle of the oven for 10-12 min, until tender and golden. 
• Finely chop remaining onion.

• While potatoes roast, pat steaks dry with paper towels. Season with salt and pepper. 
• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 4-6 min per side, or until cooked to desired doneness.** When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

• Heat same pan over medium. Add 1 tbsp (2 tbsp) butter, garlic and remaining onions. Cook for 30 sec, stirring often, until softened.
• Add broth concentrate, vinegar, remaining peppers, 1/4 cup (1/3 cup) water and any beef resting juices. Cook for 1-2 min, until simmering and slightly thickened.

• Stir half the parsley into hash.
• Thinly slice steaks.
• Divide hash and steak between plates. Drizzle pan sauce over top of steak.
• Sprinkle parsley and feta over top.

If you've opted for ribeye steak, prep and cook the same way the recipe instructs you to prep and cook the sirloin steak.