Steak with Rosemary Potatoes and Broccoli

Instructions:

1. To do ahead of time: Place steak in a zip-top bag with 6 tbsp olive oil, the balsamic and garlic. Turn to coat in the marinade and refrigerate at least 1 hour, up to 8 hours.
2. At meal time: Preheat oven to 450 degrees F. Line a baking sheet with foil.
3. Cut baby red potatoes in half and place in a bowl; drizzle with 3 tbsp olive oil. Sprinkle with dried rosemary, salt and pepper. Toss to coat. Spread on the prepared baking sheet and cook 20 minutes.
4. Meanwhile, cut broccoli into florets and place in the empty bowl. Drizzle with the remaining 3 tbsp olive oil and season with salt and pepper. Toss to coat.
5. Remove baby red potatoes from the oven and add broccoli. Place a wire rack over the top of the vegetables. Remove flank steak from the marinade; season with salt and pepper and place on the wire rack. Cook 15 to 20 minutes more, or until steak is done to your preference.
6. Remove from the oven and let rest 5 minutes. Cut steak against the grain of the meat and enjoy with potatoes and broccoli.