Serves 4


  • 6 ounces fresh Brussels sprouts, trimmed and halved
  • 6 ounces sweet potatoes, peeled, halved lengthwise and sliced into thin half-moons
  • 2 Tbsp. olive oil
  • 1 (1-pound) flat-iron steak, trimmed
  • 2 tsp. chopped fresh thyme
  • 1 tsp. kosher salt
  • 3/4 tsp. freshly ground black pepper


    Preheat the broiler, with the oven rack 6 inches from the heat.

    Place the Brussels sprouts and potatoes on a baking sheet; toss with 1 tablespoon of the oil and spread in an even layer. Place a wire rack on the baking sheet over the vegetables.

    Rub the steak with 1 1/2 teaspoons of the oil and place on the rack on the baking sheet over the vegetables. Sprinkle the steak with 1 teaspoon of the thyme, 1/2 teaspoon of the salt and half of the pepper.

    Broil 10 minutes, and then turn the steak over; drizzle with the remaining 1 1/2 teaspoons oil and sprinkle with the remaining thyme, salt and pepper. Broil until the desired degree of doneness, about 5 minutes.

    Remove the steak from the baking sheet and let stand 5 minutes. Cut across the grain into thin slices. Place the vegetables in a bowl; pour in the pan juices and toss to coat.

    Excerpted from One Sheet Eats by Oxmoor House. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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