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Juicy London Broil with Asparagus & Potatoes

A wonderfully easy and delicious sheet pan dinner, that's so simple.



-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.

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