Grilled Flank Steak w/ Corn Pepper Medley & Sautéed Brussels Sprouts

I have been in a super positive and determined space since before the new year. My mental space has been the best it’s ever been and I truly pray that this lasts all year.


With that said, I’ve decided to tackle what I deem the impossible. I’m on a mission to get Bear and his entire family to be the healthiest they’ve ever been. Bear pretty much grew up in a “soul food” family. By “soul food” I mean food such as mac and cheese, collard greens, fried pork chops, etc are the staples of pretty much every meal in the house. Lets not even get started on Sunday Dinner, my goodness, its literally a scene out of the movie, Soul Food.


Some of you may be reading this thinking there is nothing wrong here. But lets not forget that when you eat like that on a regular basis – or your entire life – you are more at risk of high blood pressure and diabetes. Not to mention becoming over weight and shortening your life span. Unfortunately, Bear lost his father in October of last year due to some of these health reasons. Bear, or myself, are in no position mentally or emotionally to lose another family member any time soon.


With that said, I’m making sure I do my part to help our family be as healthy as they can be. Don’t worry I’m not going to make them quit eating their soul food cold turkey. However, I will be introducing more FRESH veggies into their diets – not just collard greens and candied sweet potatoes. Last week I made Bears’ favorite, meatloaf with mashed potatoes and green beans. I put a little spin on it though, to introduce more veggies into he and his family’s diet.


Now typically, they eat meatloaf with fully loaded mashed potatoes and mac and cheese with no veggies. How horrible is that?? That had to come to a stop. So what did I do? I mixed squash, zucchini, and carrots into the meatloaf, and cauliflower into the mashed potatoes. Just to ensure they had sufficient veggie intake incase they opted out of eating the green beans.


Smh (this is so sad that I have to do this for adults)

Anyways, dinner was a hit – everyone ate and enjoyed the food without even knowing they were scarfing down a boatload of veggies. LOL

So I decided to also share a yummy meal for you all thats not only the BOMB but good for you too. P.S. Bear absolutely loves this meal.


Grilled Flank Steak w/ Corn Pepper Medley & Brussels Sprouts

  • Servings: 2
  • Difficulty: medium
  • Print

Flank Steak:

  • 12oz Flank Steak
  • 2 Tbsp Olive Oil
  • 1/2 C Balsamic Vinegar
  • 2 Tbsp Parsley
  • 2 Tbsp Garlic, minced
  • Salt and Pepper, to taste

Corn Pepper Medley:

  • 1 C Frozen Corn Kernels, defrosted
  • 1-2 Tbsp Olive Oil
  • 1/8 C red Onion, diced
  • 1/8 C Red Bell Pepper, diced
  • 1 Jalapeño, diced
  • 1/8 C Cherry Tomatoes, diced
  • 1/2 tsp smoked paprika
  • 1/2 tsp parsley
  • salt and pepper, to taste

Brussels Sprouts:

  • 2 C Brussels Sprouts, thinly sliced
  • 1-2 Tbsp Olive Oil
  • 1 Tbsp Garlic, minced
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Parsley
  • salt and pepper, to taste


Combine all the ingredients in a medium size dish. Add steak to marinade and refrigerate for about 25-30 mins.

For Corn Medley: Heat oil over medium high heat in a nonstick skillet, then sauté onions and peppers for about 2-3 mins. Next add the Corn and season with paprika, parsley, salt, and pepper. Sauté for another 2 mins, then add cherry tomatoes. Set Aside.

For Brussels Sprouts: Heat oil over medium high heat in a large skillet, add garlic and saute until fragrant. Add brussels sprouts and season with pepper flakes, parsley, salt, and pepper. Cook for 5-7 mins. Set Aside.

Next, Preheat grill to medium-high heat. Once the grill is hot, cook flank steak for about 4-5 mins per side for medium rare to medium.

When steak reaches desired doneness, remove from the grill and let rest on a cutting boar for about 5 mins. Cut across the grain and serve with Corn Medley and Brussels Spouts.



Stay Feisty!


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