Quick-Marinated Steak

Prep and roast the veggies: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Core, then cut the red peppers and zucchini into bite-sized pieces. Divide the zucchini, bell pepper and potatoes over 2 baking sheets. Toss each with a drizzle of oil. Roast in the centre of the oven, stirring halfway through, until veggies are golden-brown, 20-25 min.

Marinate the steaks: Meanwhile, finely chop 2 tsp rosemary leaves. Zest, then juice the orange. Mince or grate the garlic. In a shallow dish, stir the vinegar, honey, rosemary, garlic, orange zest and juice. Add the steaks.

Cook the steak: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steaks. (Keep the marinade - we'll use it to make a sauce later!) Pan-fry until cooked to desired doneness, 4-7 min per side. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steaks aside on a plate. Pour the marinade into the pan and boil for 1 min to make a sauce. Season with salt and pepper.

Broil the veggies: Turn on the broiler to high. Drizzle the roasted veggies with half the sauce and return to the oven to broil until the veggies are glazed, 2-3 min. (TIP: Keep your eyes on the veggies so they don't burn - some broilers can get hotter than others!) Season with salt and pepper.