Ingredients:

1 pound flank steak

1 tablespoon olive oil

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1 pound Brussels sprouts, trimmed and halved

2 medium sweet potatoes, cut into wedges

2 tablespoons balsamic vinegar

Instructions:

Preheat your grill to medium-high heat.

In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, dried thyme, salt, and pepper. Rub the mixture all over the flank steak, making sure to coat both sides.

Grill the flank steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing.

While the steak is resting, preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts and sweet potato wedges with a little bit of olive oil, salt, and pepper, and spread them out on a baking sheet.

Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and golden brown.

Drizzle the roasted vegetables with balsamic vinegar and toss to coat.

To serve, slice the grilled flank steak against the grain and serve with the roasted Brussels sprouts and sweet potato wedges on the side.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

350 calories

26g protein

26g carbohydrates

16g fat

7g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.