Heat the oven to 400°F.

• Trim the root ends from the baby broccoli.
• Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Cut the lemon crosswise into ¼-inch-thick slices.

On one end of a sheet pan [on 1 sheet pan], toss the broccoli and squash with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. On the other end of the sheet pan [on a 2nd sheet pan], toss the lemon slices with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. Roast, stirring halfway through, until the vegetables are tender and lightly browned and the lemon starts to caramelize, 12 to 15 minutes. Transfer the lemon slices to a cutting board to cool slightly.
While the vegetables and lemon roast, prepare the steaks.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.

For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-inch slices.

While the steaks cook and rest, prepare the lemon-almond relish.

• Cut the lemon slices into quarters.
• Coarsely chop the almonds.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a medium bowl, stir together the lemon, almonds, and parsley. Season to taste with salt and pepper.

Spread the romesco on individual plates and top with the steaks. Garnish the steaks with the lemon-almond relish. Serve the broccoli and squash on the side.