Marinated London Broil With Potatoes, Broccoli, And Roasted Garlic Aioli

• 1/2 cup olive oil
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tamari or soy sauce
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons Sriracha chile sauce
• 1 1/2 teaspoons grated garlic (about 3 garlic cloves)
• 1 (1 1/2 lb.) London broil steak
• 1 1/2 pounds multicolored baby new potatoes
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 12 ounces broccoli florets
• 1/2 cup mayonnaise
• 2 teaspoons prepared roasted garlic
• 1 teaspoon fresh lemon juice (from 1 lemon)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon granulated sugar

1. Stir together oil, Worcestershire, tamari, lemon zest, thyme, Sriracha, and garlic in a medium bowl. Place steak in a 13- x 9-inch baking dish or a gallon-sized plastic ziplock bag; pour marinade over steak to fully coat. Cover, and let marinate at least 2 hours or up to overnight in refrigerator, turning occasionally.
2. Toss together broccoli, and remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange broccoli around steak, and broil until potatoes are fork tender, broccoli is charred and tender, and a thermometer inserted into the thickest part of steak registers 125u0b0F, 5 to 8 minutes. Let steak rest 10 minutes before thinly slicing against the grain.
3. While steak rests, prepare the aioli: Stir together mayonnaise, roasted garlic, lemon juice, salt, pepper, and sugar in a small bowl. Serve sliced London broil and vegetables with aioli.

olive oil, worcestershire sauce, soy sauce, lemon zest, thyme, chile sauce, garlic, baby new potatoes, olive oil, kosher salt, black pepper, broccoli florets, mayonnaise, garlic, lemon juice, kosher salt, black pepper, granulated sugar

Taken from www.myrecipes.com/recipe/London-broil-roasted-garlic-aioli (may not work)