Flank Steak With Roasted Brussels Sprouts & Red Peppers

I love the finished flavor that the spices add at the end while the steak is resting. Be sure to buy a high-quality grass fed piece of meat to avoid additives and extra hormones.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:30

For The Flank Steak:

1 pound of grass-fed flank steak

ground coriander

garlic powder

chili powder



olive oil

For The Brussels Sprout Dish:

1 pound of brussels sprouts, cleaned and quartered

12 ounce jar of roasted red peppers, chopped

3 cloves garlic, chopped



olive oil


1 cup of dried brown rice or quinoa prepared according to package instructions


1For the flank steak:

2Heat a griddle on medium-high heat.

3Season the steak generously with salt and pepper then drizzle with olive oil. Place on grill pan and cook for about 15 minutes before turning about cooking about 10 minutes more. I like my steak medium to medium-well (145-150° internally) so adjust your timing accordingly.

4Transfer to a cutting board and sprinkle generously with the remaining spices. Allow steak to sit for 10 minutes. Cut into slices.

5For the brussels sprouts dish:

6Have the brussels sprouts already prepped and ready to go before turning on heat. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute being careful not to burn it. Add cleaned and quartered brussels sprouts and salt & pepper to the garlic and reduce heat just a bit. Cook for about 5 minutes stirring every minute or so.

7Add the chopped peppers to the mixture. Stir and continue to add small amounts of the pepper juice until brussels sprouts are tender and finished cooking.

8*Optional: Stir in the cooked brown rice or quinoa. Plate and drizzle with additional olive oil.

Additional Notes

I often serve with another side of greens, like green beans or a salad.

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