INGREDIENTS FOR FLANK STEAK:
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
INGREDIENTS FOR ROASTED BRUSSEL SPROUTS:
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
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!