Instructions:
Marinate the Steak:In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper.Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.Prepare the Roasted Vegetables:Preheat your oven to 425Β°F (220Β°C). Line a baking sheet with parchment paper.In a large bowl, toss the broccoli florets, green beans, and baby carrots with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated.Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25
minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.Cook the Steak:Remove the steak from the marinade and let it come to room temperature while you preheat your grill or a large skillet over medium-high heat.Grill or sear the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135Β°F (57Β°C).Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain.Serve:Slice the steak into thin strips and serve with the roasted vegetables. Garnish with fresh parsley if desired.
ENJOY
Enjoy your marinated steak with roasted vegetable! This meal is perfect for a hearty and flavorful dinner.
Enjoy!
