Grilled Flank Steak with Charred Asparagus

Pat the flank steak dry with paper towels. In a small bowl, combine 2 tablespoons (30 ml) of olive oil, minced garlic, 1 teaspoon (5g) of salt, 0.5 teaspoon (1g) of black pepper, and the fresh rosemary leaves (finely chopped). Rub this mixture all over the steak. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.

Preheat oven to 200°C (400°F). Wash and chop the potatoes into bite-sized pieces. In a bowl, toss the potatoes with 1 tablespoon (15 ml) of olive oil, 0.5 teaspoon (1g) of salt, and 0.5 teaspoon (1g) of black pepper. Spread them in a single layer on a baking sheet.

Once the oven is preheated, roast the potatoes for 30-35 minutes, turning them halfway through, until golden brown and tender.

While the steak marinates and potatoes roast, prepare the asparagus. Snap off the woody ends of the green asparagus. In a separate bowl, toss the asparagus with 1 tablespoon (15 ml) of olive oil, 0.5 teaspoon (1g) of salt, and 0.5 teaspoon (1g) of black pepper.

Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

Place the marinated flank steak on the hot grill. Grill for 4-6 minutes per side for medium-rare (internal temperature 57-60°C), or longer for desired doneness. Use tongs to flip the steak once.

While the steak is cooking or immediately after removing it, place the seasoned asparagus directly on the grill. Grill for 5-7 minutes, turning occasionally, until tender-crisp and lightly charred.

Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes before slicing against the grain. Remove asparagus and roasted potatoes from their heat sources. Drizzle all three with the remaining 1 tablespoon (15 ml) of olive oil and squeeze fresh lemon juice over them before serving.