A wonderfully easy and delicious sheet pan dinner, that's so simple.
Ingredients
Ingredients
-2 lb London Broil
-¼ cup + 4 Tbsp olive oil divided
-2 Tbsp balsamic vinegar
-2 heaping Tbsp minced garlic
-1 Tbsp dried rosemary
-¾ tsp + 1/8 tsp salt divided
-¾ tsp + 1/8 tsp black pepper divided
-1 pound baby Yukon gold potatoes halved
-2 bunches of asparagus trimmed
Step 1
Preheat oven to 450°. Line a large rimmed baking sheet with foil or coat with non-stick spray.
Step 2
Place the steak in a large zipper top bag with the ¼ cup olive oil, balsamic vinegar, minced garlic, ½ tsp salt, and ½ tsp pepper. Turn to coat and let marinate while roasting potatoes.
Step 3
In a large bowl, place potatoes, 2 Tbsp olive oil, ¼ tsp salt, ¼ tsp pepper; toss gently to coat and spread them out evenly on the baking sheet.
Step 4
Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
Step 5
Combine remaining 2 Tbsp olive oil, asparagus and remaining salt and pepper and toss to coat; place on the baking sheet along with the potatoes.
Step 6
Place an ovenproof wire rack over the asparagus and potatoes.
Step 7
Remove the London broil from the zip top bag and shake of the excess marinade; lay the steak on the rack.
Step 8
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.
Step 9
Remove from the oven and let rest for 5 minutes before slicing.