Garlic Butter Steak with Brussels Sprouts and Butternut Squash

Get ready for a delicious and satisfying meal! This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is not only flavorful but also easy to prepare. Perfect for a family dinner or a special occasion!

Why Make This Recipe

This dish is a winner for many reasons. First, the combination of steak, Brussels sprouts, and butternut squash brings together protein, veggies, and lots of flavor. Second, it’s a great way to impress your family or friends without spending all day in the kitchen. You’ll enjoy a hearty meal that feels fancy, but is simple enough for any day of the week!

How to Make Garlic Butter Steak

Ingredients:

• 3 cups butternut squash (peeled, seeded, cubed)
• 1 tablespoon olive oil
• Salt and pepper
• 12 oz Brussels sprouts
• 1 tablespoon olive oil
• Salt and pepper
• 1 lb flank steak
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• Black pepper (freshly ground, to taste)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic (minced)
• 1/4 ounce fresh thyme

Directions:

Roasted Butternut Squash

1. Preheat oven to 400°F. Make sure the butternut squash is peeled, seeded, and cubed.
2. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
3. Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
4. Roast on the middle rack in the preheated oven for about 30 minutes. Remove from oven.

Roasted Brussels Sprouts

1. Preheat oven to 400°F. Trim ends of Brussels sprouts and remove yellow leaves. Slice them in half.
2. In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread on a parchment paper-lined baking sheet in one layer.
4. Roast for 20 to 30 minutes. You can do this at the same time as the butternut squash. Remove from oven.

Steak

1. Season the flank steak on both sides with smoked paprika, chili powder, salt, and freshly ground black pepper.
2. Heat a large cast-iron skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil and the flank steak. Sear for about 5 minutes without moving it.
3. Flip the steak, reduce heat to low-medium, and cook for about 5 more minutes or until it’s cooked to your liking. Use a meat thermometer for best results: 130°F for medium-rare, 145°F for medium.
4. Remove the steak from the skillet and let it rest for a minute. Slice against the grain into thin strips.
5. In the same skillet, add butter and minced garlic. Cook on low-medium heat until the garlic softens.
6. Add the sliced steak and fresh thyme to the skillet. Coat thoroughly with the garlic butter sauce for 1-2 minutes. Remove from heat.
7. Add the roasted butternut squash and Brussels sprouts to the skillet to warm everything up. Season with more salt and freshly ground black pepper if needed.

How to Serve Garlic Butter Steak

Serve this delicious meal hot from the skillet. You can place the steak along with the roasted veggies on a big platter or serve directly on individual plates. Don’t forget to drizzle any remaining garlic butter sauce over the top!

How to Store Garlic Butter Steak

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat until heated through.

Tips to Make Garlic Butter Steak

• Make sure not to overcrowd your baking sheets. This helps everything roast nicely.
• Feel free to adjust the seasonings to your taste. More spice? Add extra chili powder!
• A meat thermometer is a helpful tool for ensuring your steak is perfectly cooked.

Variation

You can swap out the flank steak for another cut, such as sirloin or ribeye, if you prefer. For veggies, add carrots or sweet potatoes for a different twist!

Garlic Butter Steak with Brussels Sprouts and Butternut Squash

• Author: Alora chef
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting and Pan-Frying
• Cuisine: American
• Diet: Gluten Free

Print Recipe

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Description

A delicious and satisfying meal featuring garlic butter steak served with roasted Brussels sprouts and butternut squash. This dish combines protein and vegetables for a flavorful dinner that’s perfect for both family meals and special occasions.

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Ingredients

Scale 1x2x3x

• 3 cups butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil (for vegetables)
• 12 oz Brussels sprouts, trimmed and halved
• 1 lb flank steak
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt (plus more to taste)
• Black pepper, freshly ground, to taste
• 2 tablespoons olive oil (for steak)
• 3 tablespoons butter
• 5 cloves garlic, minced
• 1/4 ounce fresh thyme

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Instructions

1. Preheat oven to 400°F.
2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a parchment paper-lined baking sheet in one layer. Roast for about 30 minutes.
3. Trim Brussels sprouts and slice in half. Toss with olive oil, salt, and pepper. Spread on a parchment paper-lined baking sheet in one layer. Roast for 20-30 minutes (can be done simultaneously with the squash).
4. Season flank steak on both sides with smoked paprika, chili powder, salt, and black pepper.
5. Heat a large cast-iron skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil and the flank steak. Sear for about 5 minutes without moving.
6. Flip the steak, reduce heat to low-medium, and cook for about 5 more minutes or until desired doneness (130°F for medium-rare, 145°F for medium).
7. Remove steak from skillet and let rest for a minute before slicing against the grain into thin strips.
8. In the same skillet, add butter and minced garlic. Cook on low-medium heat until garlic softens.
9. Add sliced steak and fresh thyme to the skillet. Coat with garlic butter sauce for 1-2 minutes.
10. Add roasted butternut squash and Brussels sprouts to the skillet to warm everything up. Season with additional salt and pepper if needed.
11. Serve hot, drizzling any remaining garlic butter sauce over the dish.

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Notes

• Use a meat thermometer for best results when cooking the steak.
• The dish can be served on a large platter or individual plates.
• Slicing the steak against the grain ensures tender meat.
• The vegetables can be roasted simultaneously to save time.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 475
• Sugar: 5g
• Sodium: 380mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 95mg

FAQs

Can I use frozen vegetables?
Absolutely! Just make sure to thaw and drain them before roasting to avoid excess moisture.

What if I don’t have a cast-iron skillet?
You can use any heavy skillet or pan that can handle high heat.

Can I prepare this dish in advance?
You can roast the vegetables ahead of time and store them. Just cook the steak fresh when you’re ready to eat!