Use a trimmed flat iron steak to make this meat lover’s clean eating dish. The sweet potato is a nice accompaniment to the steak and the Brussels sprouts are doused with steak juices that add mouthwatering flavor. They are doused as they set beneath the steak during cooking, letting the succulent juices drip down and soak into them. This recipe makes four servings. After cooking, you’ll cut the steak into four pieces and serve with about one cup of the vegetables per serving.
6 ounces sweet potatoes, peeled, halved lengthwise, and sliced into thin semi-circular pieces
6 ounces fresh Brussels sprouts that have been trimmed and cut in half
1 teaspoon plus 3 tablespoons olive oil, divided
1 1-pound flat iron steak, trimmed of fat
1 teaspoon sea salt, divided
1 teaspoon ground pepper, divided
2 teaspoons chopped fresh thyme, divided
1. Place the broiler rack six inches from the heat and preheat the broiler to high.
2. Use your hands to toss the vegetables with one teaspoon of olive oil. Prepare a shallow, rimmed baking sheet with nonstick spray and spread the sweet potato slices and halved Brussels sprouts in a single layer.
3. Place a wire rack over the vegetables.
4. Rub the steak with 1½ tablespoons of the olive oil and set on the rack over the vegetables. Sprinkle with ½ teaspoon of sea salt, ½ teaspoon of pepper and one teaspoon chopped thyme.
5. Broil for 10 minutes and turn over the steak. Drizzle with an additional 1½ tablespoons of olive oil. Sprinkle with ½ teaspoon sea salt, ½ teaspoon pepper, and one teaspoon of chopped thyme.
6. Broil for five more minutes or until desired doneness.
7. Remove the steak and let it set on a cutting board for five minutes.
8. Place the vegetables in a bowl. Pour the pan juices over them and toss to coat.
9. Cut the steak across the grain into thin slices and serve alongside the vegetables.