Flank Steak Sheet Pan with Summer Vegetables

Prep Time: 10 minutes
Cook Time: 20 minutes

Servings 4
Recipe Ingredients:
  • 4 cups Pacific Foods Organic Beef Broth
  • 1 pound baby potatoes, halved
  • 1 bunch asparagus, trimmed
  • ½ tsp sea salt, plus more to season steak
  • ½ tsp black pepper, plus more to season steak
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped, plus a few sprigs to garnish
  • 1 pound flank steak
  • Add Beef Bone Broth to a large pot. Bring to a boil.
  • Add potatoes and boil until tender, about 12 minutes. Drain.
  • Transfer potatoes to a large rimmed baking sheet and add asparagus. Drizzle with 2 tablespoons olive oil, garlic, rosemary, sea salt and pepper.
  • On a plate, drizzle steak with remaining tablespoon of olive oil and season generously with salt and pepper. Add to the baking tray in the middle of the potatoes and asparagus.
  • Broil until steak is medium, 4 minutes per side.
  • Remove from the oven and let rest. Garnish with rosemary sprigs, slice steak and serve with potatoes and asparagus.