Description
This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a hearty and flavorful meal perfect for any dinner occasion. Tender flank steak is seasoned with smoked paprika and chili powder, seared to medium-rare, then tossed in a fragrant garlic butter sauce with fresh thyme. Roasted butternut squash and crispy Brussels sprouts complement the steak perfectly, creating a balanced dish full of vibrant textures and rich tastes.
Ingredients
Scale
Vegetables
- 1 butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 cups Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper to taste
Steak and Seasonings
- 1 flank steak (about 1 to 1.5 lbs)
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and freshly ground black pepper to taste
Garlic Butter Sauce
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Butternut Squash: Toss cubed butternut squash with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly on a parchment-lined baking tray and roast for 30 minutes until tender and browned, stirring halfway through for even cooking.
- Roast Brussels Sprouts: On a separate tray, toss the halved Brussels sprouts with the remaining 1.5 tablespoons olive oil, salt, and pepper. Roast for 20 to 30 minutes until golden and crispy, turning once during roasting.
- Season the Steak: Rub both sides of the flank steak with smoked paprika, chili powder, salt, and pepper evenly to infuse the flavors.
- Sear the Steak: Heat a cast-iron skillet over medium heat, add a little olive oil, then sear the steak for about 5 minutes per side for medium-rare, or cook until preferred doneness. Remove from skillet and let rest for 5-10 minutes before slicing thinly against the grain.
- Make Garlic Butter Sauce: Lower the heat under the skillet, add butter and minced garlic, sauté for 1–2 minutes until fragrant and melted, stirring continuously to prevent burning.
- Toss Steak in Garlic Butter: Return the sliced steak to the skillet, add fresh thyme leaves, and toss gently to coat the meat 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. Adjust seasoning if necessary and serve warm.
Notes
- To retain juiciness, allow the steak to rest after cooking before slicing.
- Ensure even-sized vegetable pieces for uniform roasting.
- You can substitute fresh thyme with rosemary for a different aroma.
- For a spicier kick, add a pinch of cayenne pepper to the steak rub.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare.
