3. Roast the Brussels sprouts and bacon
While the potatoes cook, preheat oven to 425°F and line a half sheet pan with aluminum foil. Halve the Brussels sprouts and remove the outer leaves. Place in a large bowl and toss with 1-2 Tbsp. oil and season with salt and pepper. Spread in an even layer on the prepared baking sheet.
Slice the bacon into ¼”strips and lay over the top of the Brussels sprouts. Roast for 25-35 minutes, tossing halfway through.
4. Sear the meat
Once the steak has finished cooking, remove it from the bag and place on a large cutting board (remove garlic cloves and rosemary sprigs). In a cast iron skillet, heat a few tablespoons of oil over high heat. Once the oil is very hot; sear the meat in the pan for about 2-4 minutes per side. Allow the steak to rest for 5 minutes before slicing.
5. Compose your meal:
Divide the mashed potatoes and Brussels sprouts among 4 plates and serve with the seared steak.
NOTE: If you have a pressure cooker you can use it to make the Yukon Gold and cauliflower mashed potatoes. Put potatoes, cauliflower, butter, milk, vegetable broth, Smoked Gouda, garlic, salt & pepper to taste in the pressure cooker. Set it to steam for 30 minutes. Once it is done you can use a hand mixer with standard beaters to blend the mashed potatoes while in the pot in the pressure cooker. This can be done while you are cooking the rest of the meal.