Grilled Steak with Roasted Brussels Sprouts and Sweet Potato

The dinner that says "I'm adulting so hard right now!" This hearty plate features a perfectly cooked steak (because you deserve it) alongside nutrient-dense veggies that'll keep you satisfied without sugar cravings. It's like a steakhouse meal that actually loves you back! 🥩

Prep Time: 10 minutes (therapeutic vegetable chopping included)

Cook Time: 30 minutes (just enough time to convince yourself you don't miss dessert)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 947 | Protein: 47g | Carbs: 73g | Fat: 53g | Fiber: 11g | Sugar: 7g

Ingredients

• 4 oz grass-fed steak (sirloin or flank – because happy cows make better steak)
• 1 cup Brussels sprouts, halved (the vegetable that went from hated to trendy)
• 1 small sweet potato, cubed (nature's candy that won't send your blood sugar to the moon)
• 2 tablespoons olive oil, divided (the good stuff, not the sketchy bottle you've had since college)
• 1 garlic clove, minced (vampire repellent that makes everything taste better)
• 1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried if you're not a herb gardener)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 2 cups mixed greens (not just iceberg lettuce – we're not savages)
• 1 tablespoon olive oil (for salad dressing – yes, more olive oil, deal with it)
• 1 teaspoon lemon juice (for salad dressing – for that zing that wakes up your taste buds)

Instructions

1. Preheat oven to 400°F (200°C) (yes, you actually need to preheat, don't be lazy).
2. On a baking sheet, toss Brussels sprouts and sweet potato with 1 tablespoon olive oil, garlic, rosemary, salt, and pepper (get your hands dirty for even coating).
3. Roast for 25-30 minutes until tender and slightly browned (caramelization = flavor without sugar).
4. Meanwhile, season steak with salt and pepper (be generous – bland steak is sad steak).
5. Heat 1 tablespoon olive oil in a skillet over high heat (if it's smoking, you've gone too far).
6. Add steak and cook for 3-4 minutes per side for medium-rare, or to desired doneness (we won't judge if you like it well-done, but others might).
7. Let steak rest for 5 minutes before slicing (this step is non-negotiable unless you want all the juices on your plate instead of in your meat).
8. For the side salad: Toss mixed greens with olive oil and lemon juice (simplest dressing ever, but still better than store-bought sugar bombs).
9. Serve sliced steak with roasted vegetables and side salad (arrange in neat sections if you're type A, or mix it all together if you're a rebel).