Preheat oven to 400 degrees.
On a baking sheet, spread out the potatoes. Sprinkle garlic and 1/2 teaspoon of salt and 1/8 teaspoon of pepper on potatoes. Drizzle 1 Tablespoon extra virgin olive oil on top.
Toss and then bake approximately 20 minutes until fully cooked. They should be fork tender when done.
When out of the oven, garnish potatoes with parmigiano reggiano.
Prepare your grill with a hot fire or heat an indoor grill pan over medium high heat.
Season steak with remaining salt and pepper and set aside until fire or pan is hot. Cook steak 3 to 5 minutes per side for medium-rare. Internal temperature should be at least 145 degrees F.
Transfer steaks to a cutting board and let rest.
Heat a medium sauté pan along with 1 tablespoon oil. Once the oil is hot add the green beans, slivered garlic, onions and cook 2 minutes until beans have some toasted blistered spots. Remove from heat; season to taste with salt and pepper and divide among four plates. 9. Thinly slice steak against the grain and fan atop the blistered beans.
Quickly toss the Fresh Express Iceberg Garden salad in the dressing and place alongside the beans and potatoes.