This was a very easy dinner! Not a ton of ingredients to buy at the store, and it cooks all in one pan. A contender for my “One Dish Wonders” of 2019.
My notes:
I purchased the wrong potatoes….and I didn’t love them. I am hoping if I had the correct ones they would be more flavorful. It’s possible I didn’t add enough salt & pepper. I only marinated the meat for an hour - and it was flavorful! So don’t panic if you don’t have time for the full 8 hours. Finally, I like red meat medium rare, and at 125, it was a bit too rare for me. Next time I would cook it to 130.
Besides that, this was easy peasy & delicious!
Thanks to Bobbi’s Kozy Kitchen for sharing this recipe and photo below.
ingredients
2 lbs. flat iron steak
1/4 c olive oil
2 tbsp. balsamic vinegar
9 cloves garlic, minced and separated
kosher salt
fresh cracked black pepper
1 1/2 lbs. baby Yukon gold potatoes, halved
2 tbsp fresh rosemary, minced
1 head broccoli, cut into florets
instructions
Place steak in large zipper bag with 1/4 c olive oil, balsamic vinegar, 4 cloves of garlic, salt, and pepper. Turn to coat and let marinate 1-8 hours.
Preheat oven 450 degrees. Line a baking sheet with foil.
Scatter potatoes and rosemary on baking sheet. Drizzle with 1 tbsp olive oil; season with salt & pepper. Toss gently to coat and spread out evenly.
Roast potatoes until they begin to brown around the edges, about 20 minutes.
Combine remaining 2 tbsp olive oil, broccoli, and remaining garlic in a bowl. Season with salt and pepper; toss to coat. Place on the baking sheet along with the potatoes.
Place an ovenproof wire rack over the broccoli and potatoes. Remove steak from the ziplock bag and shake off excess marinade. Lay steak on the rack.
Return the baking sheet to the oven and roast until thermometer inserted horizontally into the center of the meat reads 125, about 10-15 minutes. (I would cook it a bit more)
Remove from the oven and let rest for 5-10 minutes before slicing.
Some photos from Bobbi’s Kozy Kitchen to inspire you below.
