Grilled Flank Steak with Roasted Brussels Sprouts
MEAT BRAISE:
1 1/2 - 2 lbs Flank steak
2/3 cup Herbs de Provence Olive Oil
1/3 Cup Pomegranate Balsamic
4 cloves garlic, chopped
1 t garlic sea salt
Fresh herbs: oregano, rosemary, lemon thyme
MASHED POTATOES:
1 lb Brussels sprouts, trimmed and cut in halves
1 T garlic salt
1/4 Cup parmesan cheese, shredded
1/4 Cup dried cranberries
Pomegranate Balsamic for drizzling
DIRECTIONS:
FLANK STEAK: Place steak in large ziplock bag. Combine all ingredients (except steak and herbs) in bowl and whisk together. Pour mixture into ziplock bag and add herbs, keeping on the stems. Marinate in refrigerator for 3-4 hours or overnight. Pull steak out of refrigerator about 30 minutes prior to grilling. Heat grill on medium high and place steak on grill. Sear on both sides, about 3-4 minutes per side for medium rare. Remove from grill and let rest for 5-10 minutes before slicing. Sprinkle with additional garlic salt before serving.
BRUSSELS SPROUTS: Preheat over to 400. Place Brussels sprouts on baking sheet, drizzle with Herbs de Provence Olive Oil and season with garlic salt. Roast for about 20-25 minutes, tossing once halfway through until golden brown and crispy on edges. Transfer to serving platter, sprinkle parmesan cheese and dried cranberries over top and drizzle with Pomegranate Balsamic
To make it even more amazing, sprinkle crispy bacon on top!
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