Rosemary and balsamic combine in this steak marinade to create fragrant flavours and lots of ‘wow’ factor.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes, lemon and garlic cloves in a large roasting tray lined with nonstick baking paper and drizzle with 1 tbsp olive oil. Roast for 25 minutes until the potatoes are golden and crispy.
In a small saucepan, combine the remaining oil, vinegar, sugar and rosemary and season to taste. Cook over a medium to high heat for 3 minutes or until the sauce reduces by half. Leave to cool slightly then pour over the steaks, turning thoroughly to coat each side.
Heat a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you cook the broccoli.
Bring a pot of water to the boil and blanch the broccoli for 2-3 minutes. Drain and serve immediately with the steak and potatoes.
Tip: For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes.
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