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
Serve 1 steak with 1 cup of potatoes and a spoonful sauce.