Featuring:
POV-003 Convection Oven and D5220 Sheet Pan
And The PCR-1B Range
INGREDIENTS
1 lb. baby potatoes 3 tbsp. extra-virgin olive oil, divided 3 garlic cloves, minced 1 tbsp. freshly chopped rosemary, plus sprigs kosher salt Freshly ground black pepper 1 lb. flank steak 1 tbsp. balsamic vinegar
DIRECTIONS
In a large pot of salted boiling water, boil potatoes until tender, 12 minutes. Drain and halve if large.
Adjust the oven temperature to high. Transfer potatoes to a your baking sheet and toss with 2 tablespoons olive oil, garlic, and chopped rosemary. Season with salt and pepper.
On a plate, rub steak with remaining tablespoon oil and balsamic vinegar and season generously with salt and pepper. Nestle in the middle of the potatoes and scatter rosemary sprigs on pan.
Keep the oven on high until steak is medium, 4 minutes per side.
Let rest, then slice and serve