Grilled Flank Steak with Roasted Brussel Sprouts

Who doesn't enjoy a perfect flank steak? We have the perfect flank steak recipe for you! Serve with a side of roasted brussel sprouts and you have the perfect meal!
Dish Type:

Gluten Free, Grilled, Main Dishes, Meat and Seafood, Nut Free


All Year

Prep Time:

15 minutes

Cook Time:

30 minutes




  • 1½ - 2 lbs Flank Steak
  • ⅔ cup SOOC Herbes de Provence Olive Oil
  • ⅓ cup SOOC Pomegranate Balsamic
  • 4 cloves Garlic, chopped
  • 1 tsp SOOC Garlic Medley Sea Salt
  • Fresh Herbs Oregano, Rosemary, Lemon Thyme
  • 1 lb Brussel Sprouts, trimmed and cut in halves
  • 3 Tbsp SOOC Herbes de Provence Olive Oil
  • 1 Tbsp SOOC Garlic Medley Sea Salt
  • ¼ cup Parmesan Cheese, shredded
  • ¼ cup Dried Cranberries
  • Optional SOOC Pomegranate Balsamic for drizzling

Products used: Garlic Medley Sea Salt , Herbes de Provence Olive Oil , Pomegranate Balsamic Vinegar


  • Flank Steak Directions:
  • 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, 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 Medley Sea Salt before serving.
  • Brussel Sprouts Directions:
  • Preheat oven to 400℉.
  • Place brussel sprouts on baking sheet, drizzle with Herbes de Provence Olive Oil and season with Garlic Medley Sea 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 Vinegar.
  • To make these even more amazing, sprinkle crispy bacon over the top!