Preheat the oven to 450℉.
In a small bowl, combine the brown sugar, ancho chile powder, cumin, oregano, coriander, garlic powder, salt, and pepper,. Coat the steak with canola oil then cover entirely in the spice mix and set aside.
For the potatoes, combine the smoked paprika, cumin, garlic powder, salt and pepper in a large bowl. Add the potatoes and oil and toss to coat. Lay the potatoes on a baking sheet and roast until golden brown and slightly crispy.
Combine all of the ingredients for the criolla sauce in a bowl.
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2-4 minutes then immediately transfer to the ice bath to stop the cooking process. Take them out of the ice bath after 1-2 minutes.
Turn the oven down to 400℉ when the papas bravas are done. Season the steak on both sides with salt and pepper. Heat a large skillet over high heat and quickly sear the steaks on both sides to form a crust. Transfer to a baking sheet and roast until the steak reaches an internal temperature of 140℉ then remove from the oven and rest for 3-5 minutes.
Serve the steak topped with criolla sauce alongside green beans and papas bravas.