Rosemary-Garlic Marinated Flank Steak with Roasted Vegetables

In a small bowl, combine 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp honey, leaves from 1 sprig of rosemary (chopped), 1/4 tsp salt, and 1/8 tsp black pepper to create the marinade.

Place the 5 oz flank steak in a shallow dish and pour the marinade over it, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Preheat the oven to 425°F (220°C) and bring a small pot of water to boil for the rice.

Add 1/3 cup brown rice to the boiling water with a pinch of salt. Reduce heat to low, cover, and simmer for about 35 minutes until tender.

While the rice cooks, cut 1 medium red potato, 1/2 medium sweet potato, 1/2 bell pepper, 1/4 red onion, and 1/2 medium zucchini into 1-inch pieces.

In a large bowl, toss the vegetables with 1/2 tbsp olive oil, 1 minced garlic clove, leaves from 1 sprig of thyme, 1/4 tsp salt, and 1/8 tsp black pepper.

Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

Remove the steak from the marinade and pat dry with paper towels. Discard the used marinade.

Heat a cast-iron skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

Transfer the steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.

Drain the rice if needed and fluff with a fork.

Serve the sliced steak with the roasted vegetables and brown rice.