Careme

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (use ~0.75–1 lb for 2 servings) 0.75–1 lb $12.99/lb (sale)
• Brussels Sprouts 1 lb $3.29/lb
• Organic Yukon Gold Potatoes 3/4–1 lb $3.99 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3–4 cloves $1.99 (3 ct)
• Olive oil 3 tbsp
• Butter 1 tbsp (optional)
• Soy sauce 1 tbsp
• Dijon mustard 1 tsp
• Black pepper 1 tsp
• Kosher salt to taste
• Lemon (optional) 1/2, for finishing

Instructions

1. Prep the oven and sheet pan. Heat oven to 425°F. Set a large rimmed sheet pan on the counter.
2. Prep potatoes. Cut Yukon Golds into 1-inch chunks. Toss with 1 tbsp olive oil, a big pinch of salt, and pepper. Spread on one side of the sheet pan. Roast 15 minutes.
3. Prep Brussels sprouts. Trim ends, halve (quarter if huge). Toss with 1 tbsp olive oil, salt, pepper, and 1 minced garlic clove. After potatoes have roasted 15 minutes, add sprouts to the other side of the pan and roast 18–22 minutes more, tossing once halfway, until potatoes are browned and sprouts are crisp at edges.
4. Make quick steak marinade. In a bowl whisk 1 tbsp olive oil, soy sauce, Dijon, 2–3 minced garlic cloves, and black pepper. Pat steak dry, coat with marinade, and let sit while veggies finish (10–20 minutes is great).
5. Grill the steak. Preheat grill to medium-high. Grill flank steak about 3–5 minutes per side (depending on thickness) for medium-rare to medium. Aim for 125–135°F internal, then rest 8–10 minutes.
6. Finish the tray roast. When potatoes and sprouts are done, optionally toss hot potatoes with 1 tbsp butter. Add a squeeze of lemon over sprouts/potatoes if you like.
7. Slice and serve. Slice steak thinly across the grain. Plate with roasted potatoes and Brussels sprouts. Spoon any resting juices over the steak.