Balsamic Marinated Flank Steak with Roasted Potatoes

Cooking Instructions

Preparing the Marinade [00:32]

1. In a cruet, combine balsamic vinegar, water, the Italian dressing mix, and olive oil up to the marked lines on the bottle.
2. Shake the bottle well to emulsify the ingredients.

Preparing the Steak [01:44]

1. Season the flank steak with salt on both sides.
2. Add the Worcestershire sauce, coating the steak on both sides.
3. Pour the prepared salad dressing marinade over the steak. Do not drown it.
4. Cover with plastic wrap and let it marinate for at least 2 hours or overnight.

Preparing the Sides [03:17]

1. Cut the broccoli into florets.
2. Cut the potatoes into 1 1/2-inch pieces and place them in a pot of water.
3. Add salt and 1/2 teaspoon of baking soda to the pot.
4. Bring the water to a boil, then simmer for 5-10 minutes until the outsides are soft but the centers still hold structure.
5. Drain the water and toss the potatoes in olive oil, then place on a sheet tray.
6. Toss the broccoli florets in olive oil and salt, then arrange on another sheet tray.

Roasting [07:49]

1. Preheat the oven to 475°F (245°C).
2. Roast the potatoes until deep in color.
3. Flip the potatoes and add the broccoli tray to the oven.
4. Roast for another 10-12 minutes until both are nicely caramelized.

Cooking the Steak [09:05]

1. Slide the steak into the oven under the broiler on the highest rack.
2. Broil for 3-4 minutes, then flip.
3. Broil for an additional few minutes until nicely charred on the outside and internal temperature reaches 130-135°F (54-57°C).
4. Remove the meat from the oven and transfer to a plate to rest.
5. If the remaining marinade is too loose, place it back in the oven to reduce down. Fortify with a little extra Worcestershire sauce.
6. Whisk in the juices from the rested steak into the reduced sauce until it thickens.
7. Thinly slice the steak on the bias.
8. Dip the slices into the sauce to glaze before serving.