Preheat oven to 450°F (230°C). Whisk together 1 cup (250 mL) of the pineapple juice, 2 tbsp (30 mL) of the oil, brown sugar and steak spice in a medium bowl. Add the beef, toss to coat. Set aside. Toss beans, parsnips, almonds, butter, salt, pepper and remaining pineapple juice in large bowl. Place in parchment paper–lined roasting pan. Roast in preheated oven until parsnips are fork-tender, 20 to 25 min.
Remove beef from bowl, reserving marinade. Cook beef in a large skillet over high heat until the underside starts to cook, about 3 min. Flip and cook beef on second side, about 3 min. Transfer to a cutting board to rest.
Meanwhile, boil reserved marinade in skillet over high heat until thickened and reduced by half, 5 to 7 min. Reduce heat to low and stir in remaining oil. Pour sauce into serving bowl. Set aside.
Slice beef thinly. Place beans and parsnips on a platter and top with beef. Drizzle about 1/4 cup (60 mL) sauce over top. Serve remaining sauce on the side.
When time permits, cover and refrigerate marinated blade steak 1 to 24 hr. until ready to use.