Sheet Pan Flank Steak With Brussels Sprouts And Sweet Potatoes
Marinated flank steak is roasted on a sheet pan along with brussels sprouts and sweet potatoes for a quick, delicious dinner meal that comes together in 35 minutes! (Jump to Recipe)
My favorite thing about sheet pan meals is that they are so easy to whip up and clean up. Prep work is typically no more than 10 minutes!
This one here includes sweet potatoes and brussels sprouts on the side. If you don’t know this about me yet, my ultimate favorite kind of potatoes are sweet potatoes. I can roast an entire batch (with a little sprinkle of cumin and olive oil) and eat them in one sitting.
Still looking for a quick sheet pan meal? Check these out:
Sheet Pan Honey Mustard Chicken With Sweet Potatoes And Asparagus
Sheet Pan Sausage And Roasted Veggies
Roasted Veggie Pitas With Avocado Dip
If you make this Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Ingredients
- 1 pound brussels sprouts trimmed and halved
- 2 large or 3 small sweet potatoes peeled, halved lengthwise, and sliced into thin half-moons
- 2 tbsp chopped fresh rosemary divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbsp olive oil
- 1 pound flank steak
- 3 tbsp bourbon
- 3 tbsp packed light brown sugar
- 1 tbsp stone ground mustard
- 3 cloves garlic minced
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Preheat oven to 425 degrees F.
- Toss the brussels sprouts, sweet potatoes, 1 tbsp rosemary, salt, pepper, and olive oil on a sheet pan and lay out in a single layer so they are not overlapping each other. Place into oven and bake for 15 minutes.
- Meanwhile, rinse the flank steak and pat it dry. Using a fork, poke it a few times on both sides. Set aside.
- In a gallon sized resealable bag, add bourbon, brown sugar, mustard, garlic, and 1 tbsp of rosemary. Transfer the steak to the resealable bag. Seal it and massage the marinade into the steak for about 5 minutes for maximum flavor. This will save you hours of marinade time. Set aside.
- Remove sheet pan from oven. Change oven setting to broil (500 degrees F).
- Toss the brussels sprouts and sweet potatoes. Move half of them over to one side and the other to the other side of the pan (still not overlapping). Remove marinated steak from the bag and place in the middle of the sheet pan. Discard marinade. Bake for 8-12 minutes; depending on your preference. Flip the steak over half way through baking time.
- Remove from oven and let cool for 5 minutes.
- Slice the steak against the grain and serve with brussels sprouts and sweet potatoes. Garnish with parsley.
We are not big fans of sugar. would it be ok to cut way back on the brown sugar so it’s not so sweet, or will it change the flavor too much?
Hi Meli, it’s totally okay to cut back on the sugar, it will change the flavor ever so slightly. You can also sub it out for a little honey or maple syrup if you’d like for an unrefined option. 🙂 I hope you enjoy it!!
HI Feta
I’m thinking to grill the marinated steak and then serve with the roasted veggies. What do you think?
Hi Troy! Marinating the steak ahead of time would be a great idea, especially if you have the time to do so.
HI Feta
I’m thinking to grill the marinated steak and then serve with the roasted veggies. What to you think?
I have a question about the temperature change.
The recipe calls for “Change oven setting to broil (500 degrees F).” It then says BAKE.
Is the oven then on BAKE or BROIL?
Hi! It would be placed back into the oven to BROIL.
Made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!
I’m so happy you and hubby both enjoyed it! Sheet pan meal are truly the best! Thank you for sharing 🙂
This sheet pan flank steak and brussel sprouts with sweet potatoe is delish!! I have made it several times. Very quick and easy which I love.
I’m glad you love it, Kathy! Quick and easy meals truly are the best!