Fast, Delicious, & Healthy
1.5 to 2 lb London Broil
¼ cup + 2 Tbsp olive oil divided
2 Tbsp balsamic vinegar
2 heaping Tbsp minced garlic
1 Tbsp dried rosemary
1 pound baby Yukon gold potatoes halved
2 bunches of asparagus trimmed and cut in half
Preheat oven to 450°. Line a large rimmed baking sheet with foil or coat with non-stick spray.
Place the steak in a large zip-lock bag with the ¼ cup olive oil, balsamic vinegar, minced garlic. Turn to coat and let marinate while roasting potatoes.
In a large bowl, place potatoes, 1 Tbsp olive oil and toss gently to coat and spread them out evenly on the baking sheet.
Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
Combine remaining 1 Tbsp olive oil and toss to coat; place on opposite side of the baking sheet from the potatoes.
Remove the London broil from the zip-lock bag and shake of the excess marinade; lay the steak on the asparagus.
Return the baking sheet to the oven and roast until an instant-read thermometer inserted horizontally into center of meat registers 130°, about 10 minutes.
Remove from the oven and let rest for 5 minutes before slicing.