Honey-Garlic Glazed Flank Steak with Mushroom Wild Rice and Roasted Brussels Sprouts

Remove flank steak from refrigerator and pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes while preparing other components.

Preheat oven to 425°F (220°C).

Trim the ends off brussels sprouts and cut them in half lengthwise. Place on a baking sheet, drizzle with 1.5 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss to coat evenly.

Arrange brussels sprouts cut-side down on the baking sheet and roast for 20-25 minutes until caramelized and tender, turning halfway through.

Meanwhile, rinse 3/4 cup wild rice blend under cold water. In a medium saucepan, bring 1.5 cups chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.

While rice cooks, clean and slice 8 oz cremini mushrooms. Mince 4 cloves of garlic. Finely dice 1 shallot. Strip leaves from 2 sprigs of thyme.

For the honey-garlic glaze: In a small bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 2 minced garlic cloves. Set aside.

Heat a large cast-iron skillet over high heat. Add 1.5 tbsp olive oil. When oil is shimmering, place flank steak in the skillet and sear for 4-5 minutes on the first side without moving it.

Flip steak and sear for 3-4 minutes on the second side for medium-rare (internal temperature of 135°F). Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.

In the same skillet over medium heat, melt 2 tbsp butter. Add diced shallot and cook for 2 minutes until softened.

Add sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Add remaining 2 minced garlic cloves and thyme leaves, cook for 1 minute until fragrant.

When rice is finished cooking, fold in the mushroom mixture and season with remaining 1/4 tsp black pepper.

Return the skillet to medium heat and add the honey-garlic mixture. Simmer for 2-3 minutes until slightly thickened, stirring occasionally.

Slice the rested flank steak thinly against the grain at a 45-degree angle.

Divide the mushroom wild rice among 3 plates. Place sliced steak alongside and drizzle with the honey-garlic glaze. Serve with roasted brussels sprouts.