Chipotle-Butter Flank Steak with Brussels Sprouts and Sweet Potatoes

Chipotle-Butter Flank Steak with Brussels Sprouts and Sweet Potatoes 4.57/5 (7 votes)

The dreaded chore of making dinner after the longest day of the week, just got a whole lot easier. This Monday night is a breeze and dinner is amazing! Flank steak (or skirt steak), Brussels, and sweet potatoes cook extremely fast in a very hot oven. Then tossed with a bit of chipotle, butter, and lime juice; and BAM! Delicious!!

Chipotle- Butter Flank Steak with Brussels Sprouts and Sweet Potatoes



  • 1 1/2 pound flank steak
  • 1 pound brussels sprouts, trimmed and quartered
  • 1 pound sweet potato
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic salt
  • kosher salt and pepper, to taste
  • 1 lime, wedged
  • Chipotle-Butter
  • 4 tablespoons butter, at room temperature
  • 1-2 tablespoons chiles in adobo sauce
  • 1 lime, juiced


  1. Preheat oven to broil.
  2. Line a rimmed baking sheet with foil
  3. Cut sweet potatoes in half and slice very thinly - 1/8" preferably.
  4. Transfer the cut Brussels sprouts and sweet potatoes to the sheet, drizzle with 1T oil, sprinkle with garlic salt and a bit of pepper, toss to coat, and arrange in a single layer.
  5. Place a metal rack at the center of the pan. Some Brussels sprouts will be under the pan and that's good.
  6. Lay the flank steak on the rack. Drizzle with 1T olive oil and coat both sides. Sprinkle with salt and pepper.
  7. Transfer the pan to the oven on a center rack. The flank steak should be about 6-8" from the heating element.
  8. Broil 3 minutes, remove from the oven, flip the steak and toss the Brussels sprouts if the edges are getting too brown.
  9. Return to the oven and broil another 3-4 minutes for medium rare.
  10. While the steak and vegetables cook, combine the chipotle-butter.
  11. Stir softened butter with sauce from the chiptoles. If you'd like it to be a bit spicier, finely mince the chipotles and add them in as well. Stir in the lime juice and adjust the seasoning with a bit of salt and pepper.
  12. Let steak rest for 5 minutes and then slice against the grain.
  13. Plate steak, Brussels sprouts, and sweet potatoes and drizzle with chipotle-butter.
  14. Serve with lime wedges.

Nutritional Information

Per Serving: Calories 685 Fat 33 Sat Fat 14 Sodium 216 Carbs 45 Sugars 3 Fiber 10 Protein 53.


KID NOTE: Use a little less adobo sauce for the kid portions – or serve without the chipotle-butter.

VEGETARIAN TIP: Skip the steak and add mushrooms.

GLUTEN MODIFICATIONS: Gluten free as written.

1 Comment

  1. says:

    What does “preheat to broil” indicate? The veggies took significantly longer to cook than indicated.

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