Rosemary Flank Steak With Roasted Potatoes

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6 tablespoons canola oil

3 medium Spanish onions—1 thinly sliced, 2 cut into thin wedges attached at the root end

3 garlic cloves, thinly sliced

2 shallots, thinly sliced

1/3 cup minced fresh rosemary

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 3/4 pounds trimmed flank steak

2 pounds small unpeeled new potatoes, quartered

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Salt and freshly ground pepper

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