2 tsp. dried thyme
2 cloves garlic, minced
1/2 tsp. crushed black pepper
2 tbsp. olive oil
1 lb. flank steak, trimmed of all visible fat
1 lb. sweet potatoes, peeled
4 sm. yellow squash, halved lengthwise

1. In a cup mix the thyme, garlic and the pepper with 1 teaspoon of the oil.

2. Rub 3/4 of the mixture over the steak. Cover and let stand for 30 minutes. (Or refrigerate up to 1 day.)

3. Add the remaining oil to the rest of the herb mixture.

4. Cut the sweet potatoes in half lengthwise. Then cut each half lengthwise to make 4 long spears from each potato.

5. Brush the sweet potatoes and squash halves with some of the herb mixture.

6. Place the vegetables on a broiler pan, leaving room for the steak. Broil the vegetables 6 inches from the heat for about 10 minutes total. Turn and rearrange them as needed to cook evenly.

7. Add the steak to the broiler pan. Cook for 6 to 8 minutes per side for medium rare to medium. As the meat cooks, continue to turn the vegetables until the sweet potatoes can be easily pierced with a fork. (The vegetables will take about 20 minutes total and the meat 12 to 18 minutes.)

8. To serve, cut the meat thinly across the grain on the diagonal. Arrange on a large platter with the vegetables. Serves 4.