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
