Preheat the oven to 425 degrees F.

Toss the broccoli and potatoes with 2 tablespoons of the oil and season generously with salt and pepper. Spread in a single layer on a sheet pan and roast until the broccoli is starting to brown on the edges and the potatoes are crisp and cooked through, tossing once halfway through cooking, about 20 minutes.

While the potatoes and broccoli roast, start the steak. Heat a large cast-iron skillet over medium high heat. Pat the flank steak dry with paper towels and season generously on both sides with salt and pepper. Add the remaining tablespoon of oil to the skillet and add in the steak. Cook until the steak is well browned, about 4 minutes. Turn the steak and add the butter, thyme and garlic and let butter melt around the steak. Cook until the second side is well browned and the internal temperature is around 125 degrees for medium rare, basting the steak with the butter as it cooks, about another 5 minutes. Remove the steak from the pan to a plate to rest for at least 10 minutes.

Add the bread cubes to the butter mixture in the pan and toss to coat well. Cook until the bread is golden brown and crispy, about 3 minutes. Remove to a plate.

Preheat the oven to 425 degrees F.

Toss the broccoli and potatoes with 2 tablespoons of the oil and season generously with salt and pepper. Spread in a single layer on a sheet pan and roast until the broccoli is starting to brown on the edges and the potatoes are crisp and cooked through, tossing once halfway through cooking, about 20 minutes.

While the potatoes and broccoli roast, start the steak. Heat a large cast-iron skillet over medium high heat. Pat the flank steak dry with paper towels and season generously on both sides with salt and pepper. Add the remaining tablespoon of oil to the skillet and add in the steak. Cook until the steak is well browned, about 4 minutes. Turn the steak and add the butter, thyme and garlic and let butter melt around the steak. Cook until the second side is well browned and the internal temperature is around 125 degrees for medium rare, basting the steak with the butter as it cooks, about another 5 minutes. Remove the steak from the pan to a plate to rest for at least 10 minutes.

Add the bread cubes to the butter mixture in the pan and toss to coat well. Cook until the bread is golden brown and crispy, about 3 minutes. Remove to a plate.

Whisk together the maple syrup, vinegar, buttermilk and worccestershire sauce. Season with salt and pepper.

Whisk together the maple syrup, vinegar, buttermilk and worccestershire sauce. Season with salt and pepper.

Thinly slice the steak against the grain. In a large bowl, add the collards, warm roasted broccoli and potatoes and croutons. Toss with a few tablespoons of the dressing until well coated. Add steak slices on top of the salad and then sprinkle with green onions. Drizzle with more of the dressing.

Whisk together the maple syrup, vinegar, buttermilk and worccestershire sauce. Season with salt and pepper.

Thinly slice the steak against the grain. In a large bowl, add the collards, warm roasted broccoli and potatoes and croutons. Toss with a few tablespoons of the dressing until well coated. Add steak slices on top of the salad and then sprinkle with green onions. Drizzle with more of the dressing.

Yield: 4 to 6 servings