- 2 pounds of flat iron steak
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 9 cloves garlic, minced and separated
- Kosher salt
- Fresh cracked black pepper
- 1 pound baby Yukon gold potatoes, halved
- 1 head of broccoli, cut into florets
INSTRUCTIONS:
- Preheat oven to 450°. Line a large rimmed baking sheet with foil.
- Place the steak in a large zipper top bag with the 1/4 cup olive oil, balsamic vinegar, 4 cloves of garlic, salt, and pepper. Turn to coat and let marinate at least 15 minutes or up to 1 hour.
- Scatter potatoes and rosemary on the baking sheet and drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss gently to coat and spread them out evenly.
- Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
- Combine remaining 2 tablespoons olive oil, broccoli, and remaining garlic in a bowl; season with salt and pepper and toss to coat. Place on the baking sheet along with the potatoes.
- Place an ovenproof wire rack over the broccoli and potatoes. Remove the steak from the zip top bag and shake of the excess marinade. Lay the steak on the rack.
- Return the baking sheet to the oven and roast until an instant-read thermometer inserted horizontally into center of meat registers 125, about 10 to 15 minutes.
- Remove from the oven and let rest for 5 to 10 minutes before slicing.
Source: Bobbi's Kozy Kitchen
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