Grilled Steak with Rosemary and Vegetables

Ingredients

• 1.5 lb steak
• 2 sprigs fresh rosemary
• 8 oz green beans
• 3 medium carrots
• 1 lb potatoes
• 3 tbsp olive oil
• 1 cup beef broth
• 1 tsp salt

Instructions

1. 1

   Preheat grill to medium-high. Pat the 1.5 lb steak dry and season both sides with 1 tsp salt and black pepper if you have it.

2. 2

   Toss the 8 oz green beans, 3 sliced carrots, and 1 lb halved potatoes with 2 tbsp olive oil and 1 chopped rosemary sprig. Spread on a baking sheet.

3. 3

   Roast vegetables at 425°F until tender and browned, about 25 minutes, shaking the pan halfway.

4. 4

   Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let rest 5 minutes.

5. 5

   While steak rests, heat 1 tbsp olive oil in a skillet over medium. Add 1 chopped rosemary sprig and cook until fragrant, 30 seconds.

6. 6

   Pour in 1 cup beef broth and simmer until reduced by half, about 5 minutes, scraping up any browned bits.

7. 7

   Slice the steak against the grain and serve with the roasted vegetables and pan sauce drizzled over.

Tools you’ll need

• grill
• baking sheet
• skillet
• knife
• cutting board

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