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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F.
- 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.
- 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).
- Season flank steak on both sides with smoked paprika, chili powder, salt, and black pepper.
- 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.
- 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).
- Remove steak from skillet and let rest for a minute before slicing against the grain into thin strips.
- In the same skillet, add butter and minced garlic. Cook on low-medium heat until garlic softens.
- Add sliced steak and fresh thyme to the skillet. Coat with garlic butter sauce for 1-2 minutes.
- Add roasted butternut squash and Brussels sprouts to the skillet to warm everything up. Season with additional salt and pepper if needed.
- Serve hot, drizzling any remaining garlic butter sauce over the dish.
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.
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