Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Carefully prick potatoes all over with a fork. Place in a medium microwave-safe bowl; cover tightly with plastic wrap and microwave until tender, 6-8 minutes. (You’ll roast the potatoes in Step 3.)

Meanwhile, trim green beans if necessary. Finely chop chives.

Pat steak* dry with paper towels and season generously all over with 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.

Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wash and dry pan.

Add ¼ tsp truffle seasoning (½ tsp for 4 servings), a drizzle of oil, salt, and pepper to bowl with potatoes; toss to combine. (Feel free to add more truffle seasoning if you like!)

Transfer potatoes to an oiled baking sheet and spread out in an even layer. Use a potato masher to smash potatoes until they are ½ inch thick.

Roast on top rack for 8 minutes.

Once potatoes have roasted 8 minutes, remove baking sheet from oven. Carefully flip potatoes and push to one side of baking sheet; toss green beans on opposite side with a drizzle of oil, salt, and pepper.

Roast on top rack until potatoes are crispy and green beans are browned and tender, 10-12 minutes. (For 4 servings, flip potatoes and return to top rack; toss green beans on a second baking sheet and roast on middle rack.)

Meanwhile, combine chives, cream sauce base, and Parmesan in pan used for steak over medium heat. Bring to a low simmer and cook, stirring constantly, until sauce is smooth and slightly thickened, 1-2 minutes.

Thinly slice steak against the grain.

Divide steak, smashed potatoes, and green beans between plates in separate sections. Serve chive sauce on the side for dipping.