1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the baby potatoes, bell peppers, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the veggies in a single layer on the prepared baking sheet.
3. Roast the vegetables in the oven for 15 minutes. Meanwhile, season the steak strips with garlic, rosemary, and a pinch of salt and pepper.
4. After 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side and add the steak strips to the other side.
5. Drizzle the steak with the remaining olive oil and balsamic vinegar. Return the baking sheet to the oven and roast for another 10 minutes, or until the steak is cooked to your desired level of doneness.
6. Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

There’s something magical about the aroma of rosemary and garlic roasting together. It reminds me of cozy family dinners and the comfort of home-cooked meals. And remember, the key to a perfect steak is letting it rest for a few minutes after cooking to lock in those juices.