articlesforchristians

Ingredients:

• 2 pounds, baby red potatoes, skin on
• 1 bunch asparagus, large sliced
• 3 Carrots, large sliced
• 1 cup peeled pearl onions
• Zest 2 lemons and then cut lemon into wedges
• 4 tablespoons olive oil
• 2 sprigs diced rosemary
• 7 cloves garlic, diced
• 2-pound boneless beef steak
• salt and pepper to taste
• 1 tablespoon flour
  1 Large Oven Bag

Directions:

1. PREHEAT the oven to 400°. MIX together the potatoes, asparagus, carrots, onions, lemon wedges, 2 tablespoons of olive oil, salt and pepper in a large bowl and set aside.
2. COMBINE lemon zest, rosemary, garlic and 2 tablespoons in a separate bowl and mix and set aside.
3. SEASON the beef on all sides with salt and pepper. Coat the beef on all sized with lemon, garlic, and rosemary mixture.
4. UNFOLD a Large Oven Bag and open it up at the seal and add 1 tablespoon of flour. CLOSE the bag and shake.
5. Place the bag into a 13×9 casserole dish and place the vegetable mixture into the bag along with the beef on top.
6. CLOSE up the bag with the tie that’s provided and using a pair of scissors make 6 half-inch slits in the top of the bag.
7. TUCK the extra plastic from the bag into the casserole dish. Bake in the oven on 400° for 60 minutes.
8. Please enjoy the food that you made.