Ingredients
- 1 lb grass fed flank steak, trimmed
- coarse kosher salt
- freshly ground black pepper
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp. Dijon mustard
- 8 rosemary sprigs
- 11 garlic cloves
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 1/4 cup kalamata olives, pitted
- 2 tbsp. oil packed sundried tomatoes, minced
- 1/2 tsp crushed red pepper flakes
- 2 tbsp. pine nuts
Preparation
Step 1
preheat the oven to 400. season steak on both sides with salt and pepper. in a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp. olive oil, and mustard. To a ziplock bag, add steak, marinade, 4 rosemary sprigs, and 3 garlic cloves, smashed and toss gently to coat. refrigerate for at least an hour.
In a medium bowl, toss together Brussels sprouts, olives, sun dried tomatoes, remaining 4 rosemary sprigs, remaining 1/4 cup balsamic vinegar, remaining 8 garlic cloves, remaining 2 tbsp. olive oil, red pepper flakes, and salt and pepper to taste. Place mixture on a sheet pan and roast until caramelized, 10 to 15 mins. sprinkle with pine nuts 1 min before Brussels sprouts are finished.
To cook steak, preheat a grill to medium high or set a grill pan over medium high heat. remove steak from marinade, letting excess drip off, and grill until barely charred and the insides are still pink, about 4-5 mins per side. Let rest for 10 mins, then slice across the grain into 1 inch strips. Serve with roasted Brussels sprouts.