We love steak and I think it always tastes better when it has time to marinate before grilling.  I paired this steak with roasted potatoes and vegetables. If I managed to prepare this meal in the aftermath of my second COVID vaccine while suffering from chills, aches, exhaustion, and headaches I know you can do it too

Ingredients:

Steak-

2 sirloin steaks approximately 2 ½ pounds

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon brown sugar

4 cloves garlic minced

Potatoes-

6 red potatoes

1/8 cup olive oil

2 cloves garlic minced

1 tablespoon fresh parsley

Dash of sea salt

Roasted Vegetables-

2 cups baby carrots cut in half, broccoli, cauliflower

1/8 cup olive oil

2 tablespoons ranch seasoning

Directions:

Steak

1. Whisk olive oil, sugar, garlic, and balsamic vinegar. 
2. Marinate steak in a container or zip lock bag for at least 30 minutes or overnight.
3. Grill 5-6 minutes per side.
4. Let rest 5-10 minutes before slicing.

Potatoes

1. Pre-heat oven to 400 degrees.  Line a baking sheet with aluminum foil.
2. Cut potatoes in fourths.
3. Put potatoes in a small bowl.
4. Toss potatoes with olive oil and garlic.
5. Spread potatoes out in a single layer on the baking sheet.
6. Bake potatoes 45-60 minutes flipping potatoes a few times with a spatula while cooking. 
7. Sprinkle with fresh parsley

Vegetables

1. Pre-heat oven to 400 degrees.  Line a baking sheet with aluminum foil.
2. Add vegetables to a small bowl.  Toss with olive oil.  Sprinkle with ranch seasoning and mix to ensure all vegetables get seasoning and olive oil. 
3. Spread vegetables out in a single layer on the baking sheet.
4. Bake 15-20 minutes.