Balsamic Glazed Steak & Brussels Sprouts

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender flank steak and halved Brussels sprouts roasted with a tangy balsamic reduction for a restaurant-style meal with minimal effort. This American-inspired sheet-pan recipe, ready in about 35 minutes, pairs Flank steak, Brussels sprouts, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 340 cal/serving

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Ingredients

12 oz, thinly sliced against the grain Flank steak
1 lb, halved Brussels sprouts
3 tbsp Olive oil
2 tbsp Balsamic vinegar
4 cloves, minced Garlic
1/2 tsp Dried thyme
1/2 tsp Sea salt
1/4 tsp Black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss Brussels sprouts with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until edges are golden.
Step 2: Meanwhile, whisk together 2 tbsp balsamic vinegar, 1 tbsp olive oil, minced garlic, and 1/2 tsp dried thyme in a small bowl.
Step 3: Remove vegetables from oven, add steak slices to baking sheet, and drizzle with balsamic mixture. Toss gently to coat. Roast 8-10 minutes until steak is medium-rare (125°F) and Brussels sprouts are caramelized with tender interiors.