Meal Prep Instructions:

Prep Steak

• Pat the flank steak dry. Combine 2 tbsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika , 1 tsp dried rosemary , 1 tsp dried thyme. Season both sides generously.

  Place steak on a sheet pan and refrigerate uncovered for 8–24 hours.

Make Glaze

• Combine balsamic vinegar, beef broth, Dijon, maple syrup, Worcestershire, garlic, rosemary and thyme in a small saucepan. Simmer over medium-low heat until reduced and glossy.

  Remove from heat and whisk in butter.

Prep Produce

• Chop 2 lbs flank steak, trim 1 lb brussel sprouts. Store until ready to roast

Meal Assembly Instructions – preheat oven to 425

If smoking steak:

• Remove steak from refrigerator while the Traeger preheats to 225–250°F.

  Smoke steak until it reaches approximately 120–125°F internal temperature.

  Increase Traeger temperature to 450–500°F and sear steak on both sides until it reaches your desired doneness, approximately 130–135°F for medium-rare/medium.

  Rest steak for 10–15 minutes.

If roasting steak:

• Heat an iron skillet on high heat, add a little avocado oil, sear steak on each side for a few minutes until a crust forms. Add cast iron skillet to oven and roast until internal steak temp reaches 130 degrees, rest for 10 – 15 minutes out of the skillet.

Cook produce

• Toss prepped potatoes and brussel sprouts with olive oil, salt, pepper and garlic powder.

  Spread across a large sheet pan. Roast for 30–45 minutes, stirring/turning halfway through, until browned and tender.

Assemble plates

• To plates add sliced steak, a pile of the potates and brussel sprouts and top with warmed balsamic glaze. Enjoy!