1. Prepare outdoor grill for direct grilling over medium-high heat. Place steak in large zip-top plastic bag; pour marinade over steak. Seal bag, pressing out excess air; let stand 30 minutes at room temperature.

2. Cut 24 x 12-inch sheet foil. In large bowl, toss Brussels sprouts, potatoes, mushrooms, ¼ teaspoon salt and ½ teaspoon pepper; spray with cooking spray and toss. Place vegetables on 1 side of foil; fold foil in half over vegetables and tightly crimp edges to seal.

3. Remove steak from marinade; discard marinade. Place steak and foil packet on hot grill rack; cover and cook steak 8 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once, and vegetables 15 minutes or until tender, stirring occasionally. Transfer steak to cutting board; loosely tent with foil and let stand 10 minutes.

4. Slice steak across the grain; serve with vegetables.

• 11 g Fat
• 4 g Saturated fat
• 81 mg Cholesterol
• 908 mg Sodium
• 28 g Carbohydrates
• 6 g Fiber
• 10 g Sugars
• 7 g Added Sugars
• 34 g Protein