By: Sandy Manual, LDN, RD

Ingredients:

• 2 lb. Flank steak or London Broil or Flat Iron Steak
• ¼ cup olive oil
• 1 tbsp. chopped fresh Rosemary ( I used a twig from my herb garden)
• 2 tbsp. balsamic Vinegar
• 5 cloves minced garlic
• 1 tsp salt
• ½ tsp black pepper

 
Directions:

In a Tupperware or zip lock bag combine oil, vinegar, garlic, salt and pepper with steak. Let marinade for as little at 1 hour or all day (I marinade mine that morning to cook that night). Preheat oven to 475 degrees F. Bake for 10 minutes. While baking heat up a cast iron skillet with 1 tbsp. butter. Pull steak out of oven then brown in skillet for 3 minutes on each side. Pull from skillet to let steak rest for 10 minutes. Cut and serve.

I paired my steak with roasted potatoes, broccoli and mushrooms. (Olive oil, rosemary, and little salt and pepper baked in oven for 20 minutes at 475 degrees F.)