Cast-Iron Seared Flank Steak with Rosemary Sweet Potato Wedges and Garlic Green Beans

In a small bowl, whisk together 3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, and 2 cloves of minced garlic to create the marinade.

Place the 24 oz raw flank steak in a shallow dish and coat thoroughly with the marinade. Let it sit at room temperature for 20-30 minutes while you prepare the other components.

Wash and peel 1015g of sweet potatoes. Cut them into uniform 1/2-inch thick wedges.

Strip the leaves from 3 rosemary sprigs and finely chop them. In a large bowl, toss the sweet potato wedges with the chopped rosemary, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Arrange the sweet potatoes in a single layer in the air fryer basket. Cook at 400°F (200°C) for 20-22 minutes, shaking the basket halfway through, until edges are crispy and centers are tender.

While potatoes cook, wash 12 oz of green beans and trim the stem ends. Finely dice 1 shallot and mince the remaining 3 cloves of garlic.

Heat a large cast-iron skillet over medium-high heat with 1/2 tsp olive oil. Remove the steak from the marinade, patting it slightly with a paper towel to prevent flare-ups (but leaving some flavor on).

Sear the steak in the hot skillet for 4-5 minutes per side for medium-rare. Remove the steak to a cutting board and tent loosely with foil to rest for at least 8 minutes.

In the same skillet (still over medium heat), add 1 tbsp unsalted butter. Once melted, add the diced shallot and 12 oz green beans. Sauté for 3-4 minutes until vibrant green and slightly blistered.

Add the minced garlic to the beans and cook for 1 minute until fragrant. Deglaze the pan with 2 tbsp red wine vinegar, scraping up any browned bits from the steak. Toss the beans in the liquid until it evaporates slightly and coats the beans.

Slice the rested flank steak thinly against the grain at a slight diagonal to ensure maximum tenderness.

Divide the steak, rosemary sweet potato wedges, and garlic green beans between two plates. Drizzle any remaining resting juices from the steak over the meat before serving.