1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place steak in large zip-top plastic bag; pour marinade over steak. Seal bag, pressing out excess air; let stand at room temperature 1 hour or refrigerate up to 3 hours.

2. Toss potatoes, Brussels sprouts, garlic, 1 tablespoon oil, and ½ teaspoon each salt and pepper on prepared pan; spread evenly and roast 10 minutes.

3. Remove steak from marinade; discard marinade and pat steak dry with paper towel. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add steak and cook 5 minutes or until browned, turning once.

4. Stir vegetable mixture and push to 1 side of pan; place steak on opposite side and roast 15 minutes or until vegetables are tender-crisp and internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning steak once.

5. Transfer steak to cutting board; toss vegetables with pan juices. Loosely tent steak and vegetables with foil; let stand 10 minutes. Slice steak ¼-inch thick against the grain; serve with vegetables. Makes about 5 cups vegetables

Chef Tips: Customize this recipe by swapping the London broil with a bone-in, center-cut pork chop and/or the Brussels sprouts with a gourmet mushroom blend. Add mushrooms to baking pan during last 10 minutes of roasting. .

• 22 g Fat
• 7 g Saturated Fat
• 114 mg Cholesterol
• 1090 mg Sodium
• 35 g Carbohydrates
• 6 g Fiber
• 10 g Sugars
• 5 g Added Sugars
• 49 g Protein