Roasted Beef with Seasonal Vegetables

Directions

1. In a small bowl, whisk 1/2 cup of olive oil with minced garlic, lemon juice, rosemary leaves, salt and pepper. Set aside.

2. Season both sides of the steak with salt and place in the oil marinade for at least 15 minutes and up to 2 hours in the refrigerator.

3. Heat a grill or place a grill pan or large cast iron skillet over medium heat. Baste the grates with vegetable oil or add 2 tablespoons to the pan.

4. Use tongs to remove the steak from the marinade and pour half of the marinade over it, using a pastry brush to distribute the marinade over the surface of the steak. Reserve the remaining marinade.

5. Grill the steak for about 2 minutes on one side. Using tongs, flip the steak and brush with remaining marinade. Cook to medium-rare, about 5 minutes. An instant-read thermometer inserted into the thickest part of the steak.

From Shawnie's class “British Sunday Supper”