Flank Steak with Roasted Broccoli and Cabbage

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1 1/2 pounds flank steak, halved lengthwise

Kosher salt and freshly ground pepper

2 tablespoons Dijon mustard

2 tablespoons low-sodium soy sauce

1 clove garlic, finely grated

1/2 small head green cabbage, cut into 1 1/2-inch chunks

1 bunch broccoli, cut into florets, stalks peeled and roughly chopped

6 tablespoons extra-virgin olive oil

3 tablespoons heavy cream

2 tablespoons honey

2 teaspoons fresh lemon juice