Description
This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a hearty, flavorful dish perfect for a satisfying dinner. Tender flank steak is seasoned and seared to perfection, then tossed in a fragrant garlic butter sauce with fresh thyme. Roasted Brussels sprouts and butternut squash add a delightful balance of sweetness and earthiness, creating a well-rounded meal that’s both nutritious and delicious.
Ingredients
Scale
Vegetables
- 1 butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 cups Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
Steak and Seasoning
- 1.5 pounds flank steak
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt, to taste
- Freshly ground black pepper, to taste
Garlic Butter Sauce
- 3 tablespoons unsalted butter
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for roasting the vegetables.
- Roast Butternut Squash: Toss the cubed butternut squash with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for about 30 minutes, or until tender and browned, stirring halfway through for even cooking.
- Roast Brussels Sprouts: On a separate baking sheet, toss halved Brussels sprouts with remaining olive oil, salt, and pepper. Roast for 20 to 30 minutes until crispy and golden, shaking the pan occasionally for even roasting.
- Season Steak: Rub both sides of the flank steak with smoked paprika, chili powder, salt, and freshly ground black pepper to infuse it with bold flavors.
- Sear Steak: Heat a cast-iron skillet over medium heat. Add a bit of olive oil, then sear the steak for about 5 minutes per side for medium-rare doneness or longer if you prefer. Remove the steak and let it rest for several minutes before slicing thinly against the grain.
- Make Garlic Butter Sauce: Lower the heat to medium-low. Add the butter and minced garlic to the same skillet. Sauté for 1 to 2 minutes until the garlic becomes fragrant but not browned.
- Toss Steak in Sauce: Return the sliced steak to the skillet. Add the fresh thyme leaves and toss everything together to coat the steak evenly in the garlic butter sauce.
- Combine and Serve: Add the roasted butternut squash and Brussels sprouts to the skillet. Stir gently to combine and heat through. Taste and adjust seasoning with additional salt or pepper if needed. Serve this warm, flavorful dish immediately.
Notes
- For best results, use a cast-iron skillet for even heat distribution and a perfect sear on the steak.
- Resting the steak after cooking allows juices to redistribute, keeping it moist and tender.
- You can substitute fresh thyme with rosemary or oregano if preferred.
- Adjust roasting times depending on your oven and preferred crispiness of vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
