Grilled Steak with Rosemary and Vegetables

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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