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Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
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Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Prep Time
10 mins
Cook Time
12 mins
Total Time
35 mins
 
Course: Main Course
Servings: 4
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

  1. Preheat oven to 425 degrees F.

  2. 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.

  3. Meanwhile, rinse the flank steak and pat it dry. Using a fork, poke it a few times on both sides. Set aside.
  4. 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.

  5. Remove sheet pan from oven. Change oven setting to broil (500 degrees F).

  6. 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.

  7. Remove from oven and let cool for 5 minutes.

  8. Slice the steak against the grain and serve with brussels sprouts and sweet potatoes. Garnish with parsley.