Instructions

1. Whisk together garlic, vinegar, oil and rosemary. Season to taste with kosher salt and freshly ground pepper.
2. Place the steak in a large resealable plastic bag or nonreactive dish. Pour 1/2 marinade over meat and marinate 2-16 hours refrigerated, turning occasionally. Refrigerate remaining half of the marinade; you will use this to later season asparagus and potatoes.
3. Remove meat from marinade, pat dry and season both sides with kosher salt and freshly ground pepper. If time permits, allow steak to stand 1 hour at room temperature. Prepare grill to high heat.
4. Meanwhile, roll asparagus in 1 1/2 tablespoons marinade and toss potato wedges with remaining marinade. Lightly season with kosher salt and freshly ground pepper.
5. Adjust oven shelf to middle-upper level; Preheat oven to 425 degrees.

6. Place potatoes on a lightly oiled foil-lined baking sheet and roast 15 minutes. Remove from oven, toss and spread to one side of pan. Place asparagus on the other side and return potatoes and asparagus to the oven. Continue roasting 8-12 minutes or until potatoes and asparagus are tender. (If asparagus are extremely thin; they will cook faster than the potatoes. Adjust cooking time accordingly.)
7. While potatoes and asparagus are roasting, grill the steak 4-6 minutes (depending on the thickness of steak and heat of grill) on each side for medium-rare; flank steak toughens the longer it is cooked.
8. Allow the meat to rest 10 minutes before slicing. Slice the meat thinly across the grain at a sharp angle and serve with roasted asparagus and potatoes; garnished with blue cheese, if desired.