Preheat oven to 400F

Place brussels sprouts and yellow potatoes OR broccoli and sweet potatoes in a large mixing bowl

Drizzle avocado oil over the potatoes and veggies and add salt and pepper to the bowl

Toss the veggies and potatoes in the oil, salt and pepper until evenly coated

Spray a baking sheet with oil and lay the potatoes and veggies on it in an even layer on the baking sheet

Bake in the oven for 25 minutes for potatoes and brussels sprouts (OR 30 minutes for sweet potatoes and broccoli) at 400F tossing once at about half way through

While the veggies and potato cook, take your steaks out of the refrigerator to come to room temperature

Season both steaks liberally on both sides with coarse sea salt and fresh ground black pepper 

Remove the baking sheet from the oven after 25-30 minutes and increase the oven heat to broil

Move the cooked potatoes and veggies to one end on the baking sheet and lay the steaks on the other end

For strip steaks, broil the steaks on one side for 3 minutes, flip and broil for another 3. For thicker sirloin steaks, broil the steaks on one side for 4 minutes, flip and broil for another 4. Check the internal temp of the steak with a thermometer and if it has not reached desired internal temp yet, return to the oven for another minute or two

Remove the steaks from the baking sheet immediately and allow them to rest on a cutting board for 5-10 minutes

Slice the steaks into strips on a bias and serve with the roasted potatoes and brussels sprouts

Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days