If you’re looking for a hearty, flavor-packed meal that feels like your favorite restaurant dinner but is easy enough to tackle on a weeknight, Garlic Butter Steak with Brussels Sprouts and Butternut Squash is about to become a star in your kitchen. This beautifully balanced recipe brings juicy, savory steak together with caramelized roasted veggies, all finished in a glossy, garlicky butter sauce that will have everyone going back for seconds. It’s comforting yet vibrant, and with s 4 people Calories per serving 446 kcal, you can feel good about serving it to family or friends for any occasion!
Ingredients You’ll Need
You’ll be amazed at how only a handful of fresh, straightforward ingredients come together to create such impressive layers of flavor and color. Each element is chosen to shine both on its own and as part of this delicious ensemble.
- Butternut squash: Its natural sweetness caramelizes in the oven, beautifully balancing the savory notes of the steak.
- Olive oil: Essential for roasting and adding richness and moisture to all components.
- Salt and pepper: The classic duo that brings out the best in every ingredient.
- Brussels sprouts: Roasted until golden and crisp on the edges, they lend earthy depth and satisfying texture.
- Flank steak: This cut is ideal for quick cooking and remains tender and juicy when sliced thin against the grain.
- Smoked paprika: Adds a subtle smokiness that enhances the steak’s robust character.
- Chili powder: Brings a gentle warmth and rounds out the seasoning for the steak.
- Butter: The heart of the dish’s lush garlic sauce, lending a velvety gloss and mouthfeel.
- Fresh garlic: Minced and sizzled, it infuses every bite with irresistible aroma and punch.
- Fresh thyme: Earthy and bright, thyme ties all the flavors together and adds a fresh herbal lift.
How to Make Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Step 1: Roast the Butternut Squash
Start by peeling, seeding, and cubing your butternut squash into evenly sized pieces. Toss them in olive oil, salt, and pepper, then spread in a single layer on a parchment-lined baking sheet. Roasting at 400°F caramelizes the edges and brings out the squash’s natural sweetness – this foundation makes the s 4 people Calories per serving 446 kcal extra comforting and colorful.
Step 2: Roast the Brussels Sprouts
Trim the ends and remove any damaged leaves from the Brussels sprouts, then slice them in half for maximum crispiness. Toss with olive oil, salt, and pepper, and arrange them cut-side down on another baking sheet. Roast alongside the squash until deeply golden and delicious – this brings nutty undertones to your s 4 people Calories per serving 446 kcal.
Step 3: Season and Sear the Steak
Generously season both sides of the flank steak with smoked paprika, chili powder, salt, and pepper. Preheat your cast-iron skillet so you get that gorgeous sear. Cook the steak for about 5 minutes per side (adjusting for your preferred doneness), then let it rest. Slicing the steak thinly against the grain is key for keeping it tender in the s 4 people Calories per serving 446 kcal.
Step 4: Make the Garlic Butter Sauce
To the same skillet, melt the butter and add the minced garlic, letting it soften and become fragrant without browning. Return the sliced steak to the pan, toss with fresh thyme, and coat everything in that irresistible garlic butter sauce, making every bite of s 4 people Calories per serving 446 kcal deeply flavorful and aromatic.
Step 5: Bring It All Together
Gently add your roasted butternut squash and Brussels sprouts to the skillet with the steak, tossing lightly to combine and warm through. If your pan is crowded, work in two batches. Give everything a final seasoning and shower of fresh thyme for an extra boost. Now, your s 4 people Calories per serving 446 kcal is ready to serve!
How to Serve Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Garnishes
A sprinkle of chopped fresh thyme or flat-leaf parsley brightens the whole plate. For a finishing touch, try a handful of toasted pine nuts or a grating of fresh Parmesan – they add texture and a hint of salty crunch to this colorful s 4 people Calories per serving 446 kcal.
Side Dishes
This dish is wonderfully complete on its own, but it shines alongside a crisp green salad tossed with lemon vinaigrette, or over a soft bed of buttery mashed potatoes. Some warm crusty bread is perfect for soaking up every bit of that garlic butter sauce from your s 4 people Calories per serving 446 kcal!
Creative Ways to Present
Serve family-style from your skillet for rustic elegance, or plate individual portions by layering squash, sprouts, and sliced steak, then drizzling with extra garlic butter. For a fun twist, try piling everything on toasted sourdough for a hearty open-faced steak sandwich featuring s 4 people Calories per serving 446 kcal.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate promptly. The robust flavors of s 4 people Calories per serving 446 kcal actually deepen overnight, making for next-day lunches that are just as enticing!
Freezing
If you’d like to prep in advance, you can freeze the cooked steak and veggies separately. Wrap in freezer-safe containers or bags to avoid freezer burn. When you want to enjoy s 4 people Calories per serving 446 kcal again, it will reheat beautifully with just a little extra care.
Reheating
For the best results, reheat gently in a skillet over low heat with a splash of broth or water to keep things juicy. Or, microwave in short bursts and check frequently to keep your s 4 people Calories per serving 446 kcal from overcooking or drying out.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is budget-friendly and quick to cook, you can substitute with sirloin, skirt steak, or even ribeye if you prefer for your s 4 people Calories per serving 446 kcal. Just watch cooking times as thickness varies.
What’s the best way to slice flank steak?
Slicing against the grain into thin strips is key. This breaks up muscle fibers, ensuring each piece is tender and easy to chew in your s 4 people Calories per serving 446 kcal.
Can I make this dairy-free?
For a dairy-free version, simply swap the butter for vegan butter or a bit more olive oil. You’ll still get a luscious, garlicky finish for your s 4 people Calories per serving 446 kcal.
How do I know when the steak is done?
Use a meat thermometer: aim for 130°F for medium-rare or 145°F for medium. Remember, the steak will continue to cook a bit as it rests, so pull it from the pan just before it reaches your ideal temperature for s 4 people Calories per serving 446 kcal.
Can I prepare the veggies ahead of time?
Definitely! You can roast the Brussels sprouts and butternut squash a day ahead, storing them in the fridge until you’re ready to assemble the s 4 people Calories per serving 446 kcal. Just reheat gently before serving.
Final Thoughts
This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is pure comfort with a dash of elegance, perfect for a cozy night in or impressing company. With s 4 people Calories per serving 446 kcal, it’s a crowd-pleaser that truly deserves a spot in your regular dinner rotation. Give it a try and let the warm, buttery goodness bring everyone to the table!
Print
Garlic Butter Steak with Brussels Sprouts and Butternut Squash
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a hearty, satisfying main course that’s perfect for cozy dinners at home. Tender slices of seared flank steak are tossed in a luscious garlic butter sauce, then paired with golden roasted butternut squash and caramelized Brussels sprouts. The different textures and flavors come together for a balanced, nutrient-packed meal that’s both comforting and nourishing.
Ingredients
Roasted Butternut Squash
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Roasted Brussels Sprouts
- 12 oz Brussels sprouts
- 1 tablespoon olive oil
- Salt and pepper, to taste
Steak and Garlic Butter Sauce
- 1 lb flank steak
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- ¼ ounce fresh thyme (plus more for garnish)
Instructions
- Prepare and Roast Butternut Squash: Preheat your oven to 400°F (204°C). In a large bowl, toss the peeled, seeded, and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet in a single layer, making sure not to overcrowd. Roast on the middle rack for about 30 minutes, or until tender and slightly caramelized. Remove from oven and set aside.
- Prepare and Roast Brussels Sprouts: While the squash roasts, trim the ends and remove yellow leaves from the Brussels sprouts, then slice each in half. Toss them with 1 tablespoon olive oil, salt, and pepper in a medium bowl. Spread the sprouts on another parchment-lined baking sheet, cut side down. Roast on the middle rack (at the same time as the squash, if possible) for 20-30 minutes, until crispy and golden. Remove from oven and set aside.
- Season and Sear the Steak: Pat the flank steak dry with paper towels. Season both sides with smoked paprika, chili powder, ¼ teaspoon salt (or more, to taste), and freshly ground black pepper. Heat a large cast-iron skillet over medium heat for 2 minutes until hot. Add 2 tablespoons olive oil, then lay the steak into the pan. Sear without moving for 5 minutes to form a crust.
- Finish Cooking the Steak: Flip the steak and reduce heat to low-medium. Cook for another 5 minutes or until done to your liking. For best results, use a meat thermometer: 130°F for medium-rare, 145°F for medium. Transfer the steak to a plate and let rest briefly, then slice against the grain into thin, 1-inch wide strips.
- Make the Garlic Butter Sauce: In the same skillet (now empty), add butter and minced garlic. Cook over low-medium heat for 1-2 minutes until the garlic is fragrant and just softened, stirring constantly to avoid burning.
- Combine and Serve: Return the sliced steak to the skillet, add fresh thyme, and toss gently with the garlic butter until well coated (about 1-2 minutes). Add the roasted butternut squash and Brussels sprouts to the skillet to warm everything through briefly on low heat. If needed, work in batches. Sprinkle with additional fresh thyme, and adjust seasoning with salt and pepper before serving. Serve hot and enjoy!
Notes
- For meal prep, roast the vegetables and cook the steak in advance; store separately and combine with garlic butter sauce just before serving.
- If butternut squash isn’t available, use sweet potatoes as a substitute.
- Use a meat thermometer for perfectly cooked steak every time.
- To avoid soggy veggies, don’t overcrowd the baking sheets during roasting.
- Leftovers will keep in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 446
- Sugar: 4g
- Sodium: 309mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 91mg
