ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4
1½ pounds flank steak, halved length-wiseKosher salt and freshly ground pepper2 tablespoons dijon mustard2 tablespoons low-sodium soy sauce1 clove garlic, finely grated½ small head green cabbage, cut into 1½-inch chunks1 bunch broccoli, cut into florets, stalks peeled and roughly chopped6 tablespoons extra-virgin olive oil3 tablespoons heavy cream2 tablespoons honey2 teaspoons fresh lemon juice
1. Place a baking sheet on the middle oven rack and preheat to 475˚. Season the steak with salt and pepper. Stir together the mustard, soy sauce and garlic in a medium bowl. Rub 4 teaspoons of the mixture all over the steak; reserve the rest.
2. Combine the cabbage and broccoli in a large bowl. Add 5 tablespoons olive oil and a big pinch each of salt and pepper; toss. Spread out the vegetables on the hot baking sheet and bake until browned around the edges and crisp-tender, about 20 minutes. Remove from the oven and cover to keep warm.
3. Meanwhile, add the heavy cream, honey and lemon juice to the remaining mustard mixture. Whisk until smooth.
4. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak; cook until well browned, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest.
5. Divide the vegetables among plates. Slice the steaks and add to the plates. Spoon the mustard sauce on top.
Per serving: Calories 570; Fat 36 g (Saturated 10 g); Cholesterol 115 mg; Sodium 918 mg; Carbohydrate 21 g; Fiber 5 g; Sugars 14 g; Protein 41 g