Rosemary Flank Steak with Worcestershire Roasted Veggies

At first I thought using the same marinade on the meat and veggies was going to be a bit redundant.  To my surprise, the flavors were quite different.   It added a really nice sweetness the the vegetables.  I had forgotten how much a enjoy parsnips.

Ingredients:

• 2 Sprigs rosemary, chopped
• 5 carrots, quartered lengthwise for med-large, halved lengthwise for small
• 5 parsnips, quartered lengthwise 
• 2 cups broccoli
• 2 1/2 Tablespoons Olive Oil
• 3 teaspoons Worcestershire sauce
• Salt & pepper
• 2 cloves garlic, minced
• Flank Steak, cut into serving portions

Directions:

Preheat oven to 425.

Toss half the rosemary, 2 teaspoons Worcestershire, 1 1/2 tablespoons olive oil, salt and pepper with the veggies. Put into a baking dish and roast for about 25 minutes, or until tender, stirring once.

Mix garlic, salt, pepper, 1/2 tablespoon of olive oil, and remaining Worcestershire together.  Rub onto steaks. 

Heat large skillet on med-high heat, cook steaks in batches, if needed, 3-5 minutes on each side.  Ours were still quite rare after letting them set and flank steak tends to be very chewy when rare, so we broiled them about 2 min on each side in the oven and got a perfect med-rare.

Serve steak and vegetables with the pan juices drizzled over them.