Ingredients
- 3/4 pound flank steak
- 1/2 pound Brussels sprouts, trimmed and quartered
- 1/2 pounds sweet potatoes
- 2 tablespoons olive oil
- 1/8 teaspoon garlic salt
- kosher salt and pepper, to taste
- 1/2 lime, wedged
- Chipotle-Butter:
- 2 tablespoons butter, at room temperature
- 1 tablespoon chipotles in adobo sauce
- 1/2 lime, juiced
Directions
- Preheat oven to broil. Line a rimmed baking sheet with foil. Cut sweet potatoes in half and slice very thinly (1/8 inch preferable).
- Transfer cut Brussels Sprouts and sweet potatoes to the sheet, drizzle with 1T oil, sprinkle with garlic salt and a bit of pepper, toss to coat, and arrange in a single layer.
- Place a metal rack at the top of the pan. Some Brussels Sprouts will be under the pan and that’s good (see “Dad’s Note”)
- Lay the flank steak on the rack. Drizzle with 1T olive oil and coat both sides. Sprinkle with salt and pepper.
- Transfer the pan to the oven on the center rack. The flank steak should be about 6 to 8 inches from the heating element.
- Broil three minutes, remove from the oven, flip the steak, and toss the Brussels sprouts if the edges are getting too brown.
- Return to the oven and broil another 3-4 minutes for medium rare. While the steak and vegetables cook, combine the chipotle-butter.
- Stir softened butter with sauce from the chipotles. If you’d like it to be a bit spicier, finely mince the chipotles and add them in as well. Stir in the lime juice and adjust the seasoning with a bit of salt-and-pepper. Let steak rest for five minutes and then slice against the grain.
- Plate steak, Brussels sprouts, and sweet potatoes and drizzle with chipotle butter
- 10.Serve with lime wedges
