Serving Size : 8

Ingredients

STEAK

• – 2 1/2 pounds beef, flat iron steak, 5oz
• – 2 teaspoons salt
• – 1 teaspoon black peppercorns — med grind
• – 1/4 cup olive oil, extra virgin

SAUCE

• – 1 cup vinegar, balsamic — reduced by half
• – 4 teaspoons ketchup, Heinz
• – 2 tablespoons raisins, red
• – 2 each shallots — halved and roasted
• – 1 1/2 teaspoons Worcestershire sauce
• – 1/2 teaspoon mustard, Dijon
• – 2 each allspice, whole — ground
• – 1/4 teaspoon orange zest
• – 1/2 teaspoon salt
• – 1/4 teaspoon pepper — to taste

ROASTED POTATOES

• – 2 1/2 pounds potatoes, red — washed and halve if necessary.
• – 3 tablespoons oil, olive, extra virgin
• – 2 teaspoons salt — to taste
• – 1 teaspoon black pepper

DIRECTIONS

STEAK

• 1. Season steaks with salt and pepper and allow to sit for at least 30 min before coating the marinade.
• 2. In vita mix blend all ingredients for marinade except olive oil until a smooth consistency is achieved. mix in olive oil by hand.
• 3. Rub steaks with marinade and marinate overnight.
• 4. Mark steak on grill.
• 5. Finish in a 300°F oven and cook until an internal temperature of 125°F.
• 6. Allow to rest at room temperature before serving.

ROASTED POTATOES

• 1. Prep potatoes as stated.
• 2. Toss potatoes with salt, pepper, and oil.
• 3. Roast in a 375F oven until golden and cooked through.

SAUCE

• 1. In a saucepan on the stove top bring all ingredients to a simmer for at least 30 minutes.
• 2. Blend until smooth

SERVE
– 1ea steak | 1 cup potatoes | spoonful sauce