Apple Orchard Flank Steak With Roasted Vegetables

• 2 pounds Flank Steak
• 24 ounces Cider Ale
• 2 Granny Smith Apples Core and Sliced
• 1 handful Fresh Parley
• 1 tablespoon Sage
• 1 tablespoon Tarragon
• 1 tablespoon Fresh Ground Black Pepper
• 4 Red Potatoes Cut into 3/4" pieces
• 3 Medium to Large Carrots Sliced
• 1 Medium Size Onion Chopped
• 1 tablespoon Oregano
• 2 tablespoons Olive Oil

1. Place steak, apples, parley, sage, tarragon, and pepper in a container or storage bag pouring two 12oz bottles of Apple Cider Ale in. Let marinade for 3 to 4 hours.
2. After marinading for a few hours cut up your vegetables place in the bag. Let sit for another 2 to 3 hours.
3. Now there is two ways to do this. I like the grilling approach (less dishes in the end) turn on to medium high on one half and medium on the other or turn oven on to 400 degrees (here you go if you don't have a grill or are intimidated by it)
4. Take the steaks out setting aside on a plate. Drain the marinade from the vegetables. Once done place vegetables sealed up in foil with olive oil and oregano. Place in grill on medium high side or oven for 1 hour opening up the foiling at 30 minutes.
5. Ten minutes before vegetables are done place your steaks on medium side of the grill giving 5 minutes a side (or alittle longer if you like longer if you want it more well done). Note: you could put these on a counter grill
6. Now enjoy!

flank steak, ale, apples, handful, sage, tarragon, fresh ground black pepper, red potatoes, carrots, onion, oregano, olive oil

Taken from food52.com/recipes/20972-apple-orchard-flank-steak-with-roasted-vegetables (may not work)