Place the chopped butternut squash, potatoes, beets, and Brussels sprouts on a baking sheet. Note: Make sure all the chopped vegetables are relatively the same size. Evenly spread the vegetables across the baking sheet. You may also need to oil your baking sheet before adding the vegetables.
Sprinkle the vegetables with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and salt and pepper (to taste). Toss the vegetables in the oil mixture. Roast the vegetables for 30-35 minutes until the potatoes and butternut are soft when pierced with a fork.
While the vegetables cook, sprinkle the steak with salt and pepper. Allow the salted steak to rest while the grill is heated. Cook the steak on the grill for 4-6 minutes on each side (depending on size).
While the steak cooks, whisk together the salad dressing and wash/dry the greens.
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