Flank Steak with Rosemary Potatoes

Pat steak dry. Brush all over with 2 tsp vegetable oil and season liberally with kosher salt and ground black pepper. Place in a Suvie air fry basket and place in the bottom zone of Suvie with the sheet pan in place underneath to catch any drips.

In a Suvie pan, toss together 1 lb baby potatoes, 2 tsp olive oil, 1 sprig rosemary, ½ tsp kosher salt, and ¼ tsp ground black pepper until potatoes are fully coated. Place in the top zone of Suvie.

Input settings and cook now or schedule, flipping the steak halfway through cooking and tossing potatoes to redistribute. Bottom Zone: Air Fry at 400°F for 22 minutes. Top Zone: Convection Roast at 425°F for 25 minutes.

After cooking, check the internal temperature of the center of the steak with a digital thermometer. If between 130°F and 140°F, remove from Suvie and set aside on a cutting board. If under, continue cooking for 5-7 minutes longer until temperature is reached.

Allow steak to rest for 5 minutes. Then cut against the grain into thin slices. Season potatoes to taste with salt and pepper, and divide between plates.