Preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Rinse and pat dry potatoes, then cut into 1/2" dice. Mince garlic. Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, 2/3 the garlic, half the oregano, and a pinch of salt and pepper. Place in oven and roast for 20 minutes (potatoes will finish cooking in a later step).

Thoroughly rinse remaining produce and pat dry. Drain, rinse, and mince roasted red pepper. Trim ends off green beans. Rinse sirloin steaks, pat dry, and season both sides with a pinch of salt and pepper.

Remove potatoes from oven and toss with tongs to encourage even browning. At this point, potatoes should be lightly browned. Add green beans and toss with 1 tsp. olive oil, remaining garlic, remaining oregano, and a pinch of salt and pepper. Return to oven and roast for 8 minutes until potatoes are browned and green beans are bright green with a little bite.

Heat 1 tsp. olive oil in a medium pan over medium heat. Add steaks to pan and cook 4 minutes per side until steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and loosely tent with foil. Allow to rest for at least 5 minutes. Resting meat allows the juices to redistribute and results in a better final product. No need to wipe pan clean.

Place pan used to sear steaks over medium-high heat and add 1 tsp. olive oil and roasted red peppers. Cook 5 minutes, stirring frequently. Add tomato sauce, balsamic vinegar, Worcestershire sauce, honey, and steak sauce seasoning blend. Bring sauce to a boil then reduce to a simmer. Simmer sauce for 3 minutes until you can draw a line in the pan with a spoon that stays for about 5 seconds.

Place a serving of roasted potatoes and green beans on two plates. Add a steak to each plate, then spoon red pepper steak sauce over steak.