To make the roasted veggies:

• Set oven to 375 degrees F
• Line a baking sheet with foil
• Peel your sweet potato and cut into small cubes –they will cook faster and place on baking sheet
• Slice your Brussel sprouts and add to baking sheet
• Drizzle olive oil, thyme, cumin and salt and pepper over the veggies. Toss with your hands until everything is perfectly coated. Bake for 25 minutes. For crispy caramelized Brussel sprouts, set the oven to broil just before removing your veggies and let them crisp for 1-2 minutes.
• For the Steak: (If grilling read notes above)
• Set oven to 400 degrees F. In a cast iron skillet, melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Rub steaks with olive oil and season with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 2 minutes per side for medium-rare. Transfer to oven and bake for about 5-6 minutes depending on the thickness of your meat, you’re looking for a nice medium-rare finish. Transfer to a cutting board. Let rest while preparing sauce.
• While your steak is cooking. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. De glaze pan with a splash of red wine and cook down for about 3 minutes. Transfer to a bowl; set aside.
• To make the red wine reduction
• In a sauce pan, add wine and cook for about 2 minutes, add in balsamic vinegar and beef broth. Bring to a boil and simmer for 10 minutes until the sauce thickens. Sauce should thicken once you remove from the heat but if it looks a little too thin, add in some flour and whisk the chunks for a smooth consistency.
• Remove from heat; Whisk in 3 tablespoons butter.
• To serve
• Place thin slices of steak onto your plate, spoon over red wine reduction and top with roasted mushrooms and fresh rosemary. Serve with roasted brussel sprouts and sweet potato and a glass of red wine.