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
Preheat oven to 450°. Line a large rimmed baking sheet with foil or coat with non-stick spray.
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.
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.
Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
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.
Place an ovenproof wire rack over the asparagus and potatoes.
Remove the London broil 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 130°, about 10 minutes.
Remove from the oven and let rest for 5 minutes before slicing.