Flank Steak with Twice Baked Fingerling Potatoes

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Flank Steak:

1/4 cup balsamic vinegar

1/4 cup grapeseed oil

1 teaspoon minced rosemary leaves

1 teaspoon garlic puree

1 lemon, juiced

1 teaspoon kosher salt and freshly ground black pepper blend (60:40 mixture)

1 2 to 3-pound flank steak

Twice Baked Fingerling Potatoes, recipe follows

Twice Baked Fingerling Potatoes:

2 tablespoons grapeseed oil

2 teaspoons minced parsley leaves, divided

1 teaspoon minced garlic

1/4 cup chopped onion

1 pound fingerling potatoes

1 tablespoon truffle oil

1/2 cup finely grated parmesan 

1 teaspoon minced thyme