Steak with Baked Potato

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  • 1/2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped fresh rosemary
  • 1 clove garlic, crushed
  • 3 oz sirloin steak (1 inch thick)
  • 1 tsp freshly ground black pepper
  • 1 large potato
  • Low sodium salt
  • 1/4 lb asparagus


  1. In a small bowl, combine the oil, vinegar, rosemary, and garlic. Place the steaks in a shallow dish. Pour the marinade over them. Refrigerate for 1 hour.
  2. Heat oven to 350 F. Using a fork, poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil.
  3. Sprinkle with salt and place potato directly on rack in middle of oven. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
  4. Heat a skillet with 1/2 tablespoon of olive oil and add the asparagus with salt and pepper to taste for 10 minutes, turning the asparagus to ensure even cooking.
  5. Heat a skillet over medium-high heat until hot. Remove the steaks from the marinade and season with the salt and pepper. Sear for 4 minutes per side for medium rare. Let rest 3 to 4 minutes before slicing or serving.
  6. Serve with baked potato and asparagus.

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