1 pound brussels sprouts, halved with stems and rough outer leaves removed
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon garlic powder
1 tablespoon balsamic vinegar
1 teaspoon honey
Instructions
Whisk the olive oil, soy sauce, honey, garlic, balsamic vinegar, black pepper, and red pepper flakes together in a bowl. Any oil will do for the marinade, but olive oil is a healthy option that adds a nice flavor.
Pour into a resealable bag, add the flank steak, and seal. Move the bag’s contents around and marinate in the fridge for 6-12 hours.
Remove the flank steak from the refrigerator 15-20 minutes before cooking to bring it to room temperature—season both sides with coarse sea salt.
Meanwhile, prepare your Big Green Egg for direct cooking at 450 degrees Fahrenheit. Also, preheat your oven to 425 degrees and line a baking sheet with parchment paper to roast the brussels sprouts.
Toss the brussels sprouts in olive oil, salt, black pepper, and garlic powder. Arrange in a single layer and roast for 16-20 minutes or until golden and crisp. Toss them halfway through.
Once the Big Green Egg releases clean smoke, transfer the flank steak to the grates, close the lid, and cook for 2 minutes.
Burp the Big Green Egg, flip the meat, and close the lid. Cook for another 2 minutes.
Burp the Big Green Egg again and check the temperature of your flank steak. Aim for 135 degrees for medium-rare or 145 degrees for medium.
Remove the flank steak and rest for 10 minutes.
Immediately drizzle the roasted brussels sprouts with balsamic vinegar and honey.
Slice the steak against the grain, plate with the brussels sprouts, and enjoy.
Recipe Note Tamari can be used in place of soy sauce if gluten-free. Use coconut aminos if soy-free.