Flank Steak with Roasted Root Vegetables

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6 carrots, halved crosswise and lengthwise

4 parsnips, halved crosswise and lengthwise

1 turnip, peeled and cut into 1/2- to 3/4-inch wedges

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons chopped fresh rosemary, plus 1 sprig

Kosher salt and freshly ground pepper

1 flank steak (about 1 1/4 pounds)

2 tablespoons bourbon or low-sodium beef broth

2 tablespoons packed light brown sugar

1 teaspoon horseradish mustard or spicy mustard, plus more for serving

1 clove garlic, smashed

Chopped fresh parsley, for topping

Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.