Prep the ingredients: Preheat the oven to 400 degrees. Halve, seed, and remove the white ribs from the bell pepper, then cut into 1-inch cubes. Zest and juice the orange. Quarter the zucchini lengthwise, then cut into 2-inch sticks. Cut the potatoes into 1/2-inch cubes. Strip rosemary off the sprig and finely chop the leaves. Mince or grate the garlic.

Roast the vegetables: Toss the zucchini, bell pepper, and potatoes on a baking sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, until lightly caramelized.

Marinate the steak: Meanwhile, in a shallow dish, combine the balsamic, garlic, orange zest, orange juice, rosemary, 1 Tablespoon olive oil, and a large pinch of salt and pepper. Set half the marinade aside, then add the steak to the dish and flip to coat in the marinade. Set aside for 5 minutes. HINT: This is a great time to get a jump-start on your cleanup!

Cook the steak: Heat a drizzle of oil in a large pan over medium-high heat. Season the steak on both sides with salt and pepper. Add the steak to the pan and cook for 3-4 minutes per side, until cooked to desired doneness. Set the steak aside to rest for 3-5 minutes.

Broil the vegetables: While the steak rests, remove the baking sheet from the oven and heat the broiler to high or oven to 500 degrees. Toss the vegetables with the reserved marinade and return to the oven to broil for 2-3 minutes, until the vegetables are glazed. HINT: watch the vegetables carefully, some broilers can get hotter than others!

Plate: Thinly slice the steak against the grain and serve with the broiled vegetables to the side. Enjoy!