This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is the perfect combination of savory, sweet, and buttery flavors. With a perfectly seared flank steak paired with caramelized Brussels sprouts and sweet roasted butternut squash, all finished with a garlicky butter sauce, this dish is sure to satisfy your cravings while offering a hearty yet healthy meal.
Why You’ll Love This Recipe
This dish offers a delightful balance of savory and sweet flavors, making it both comforting and vibrant. The juicy, tender flank steak pairs wonderfully with the caramelized Brussels sprouts and the naturally sweet butternut squash. The garlic butter sauce ties everything together with its rich, velvety texture, elevating the meal to a restaurant-quality level that can be easily prepared at home. Whether you’re feeding a crowd or enjoying a cozy dinner with family, this recipe is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Roasted Butternut Squash:
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3 cups butternut squash, peeled, seeded, and cubed
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Roasted Brussels Sprouts:
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12 oz Brussels sprouts
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Steak and Garlic Butter Sauce:
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1 lb flank steak
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¼ teaspoon smoked paprika
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¼ teaspoon chili powder
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¼ teaspoon salt
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Freshly ground black pepper, to taste
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2 tablespoons olive oil
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3 tablespoons butter
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5 cloves garlic, minced
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¼ ounce fresh thyme (plus more for garnish)
Directions
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Roast the Butternut Squash: Preheat your oven to 400°F (204°C). Toss the peeled, seeded, and cubed butternut squash in olive oil, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, until tender and caramelized. Remove from the oven and set aside.
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Roast the Brussels Sprouts: While the squash is roasting, trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper, and spread them cut-side down on a baking sheet. Roast for 20-30 minutes, until crispy and golden. Remove from the oven and set aside.
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Season and Sear the Steak: Pat the flank steak dry and season both sides with smoked paprika, chili powder, salt, and pepper. Heat olive oil in a cast-iron skillet over medium heat. Sear the steak for 5 minutes per side, until a nice crust forms. Reduce heat and cook for another 5 minutes, or until desired doneness is reached. Let the steak rest, then slice thinly against the grain.
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Make the Garlic Butter Sauce: In the same skillet, melt the butter and add minced garlic. Cook over low-medium heat for 1-2 minutes until fragrant. Return the sliced steak to the pan, toss with fresh thyme, and coat everything in the garlic butter sauce.
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Combine and Serve: Add the roasted butternut squash and Brussels sprouts to the skillet with the steak, warming everything through. Adjust seasoning with salt and pepper. Garnish with fresh thyme before serving.
Servings and Timing
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Servings: 4
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Prep Time: 30 minutes
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Cook Time: 40 minutes
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Total Time: 1 hour 10 minutes
Variations
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Different Steak Cut: Substitute flank steak with sirloin, skirt steak, or ribeye for varied texture and flavor.
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Dairy-Free: Use vegan butter or more olive oil in place of the regular butter for a dairy-free version.
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Additional Veggies: Feel free to add other veggies such as sweet potatoes, carrots, or parsnips to roast along with the Brussels sprouts and squash.
Storage/Reheating
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Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen and improve overnight, making for great next-day meals.
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Freezing: You can freeze the cooked steak and veggies separately. Wrap them in freezer-safe containers or bags, then reheat gently when ready to serve.
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Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to maintain moisture. Alternatively, microwave in short bursts, checking frequently to avoid overcooking.
FAQs
Can I use a different cut of steak?
Yes, you can substitute flank steak with other cuts like sirloin, skirt steak, or ribeye. Adjust cooking times based on the thickness of the steak.
What’s the best way to slice flank steak?
To ensure the steak remains tender, slice it thinly against the grain. This helps break up the muscle fibers for a more enjoyable bite.
Can I make this dairy-free?
Yes, simply substitute the butter with vegan butter or olive oil for a dairy-free version without sacrificing flavor.
How do I know when the steak is done?
Use a meat thermometer for precision. Aim for 130°F for medium-rare or 145°F for medium. The steak will continue to cook slightly as it rests.
Can I prepare the veggies ahead of time?
Absolutely! Roast the Brussels sprouts and butternut squash a day in advance, then store them in the refrigerator. Reheat gently before assembling the dish.
Can I substitute butternut squash with another vegetable?
Yes, sweet potatoes make a great substitute for butternut squash. They will offer a similar sweetness and texture when roasted.
How can I ensure my veggies are crispy?
Avoid overcrowding the baking sheets when roasting to ensure the vegetables cook evenly and become crispy on the edges.
Can I add a sauce or glaze to the steak?
If you prefer a different flavor profile, you can add a balsamic glaze or chimichurri sauce to the steak for an extra layer of flavor.
How long should I let the steak rest?
Let the steak rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy steak.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts yield the best texture, but if using frozen, make sure to thaw and dry them thoroughly before roasting to avoid sogginess.
Conclusion
Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a delightful and well-rounded meal that brings rich flavors together with ease. The combination of savory steak, sweet squash, and crispy Brussels sprouts, all coated in a buttery garlic sauce, creates a satisfying dish that’s perfect for both casual dinners and special occasions. Whether enjoyed fresh or as leftovers, this recipe is bound to become a staple in your meal rotation!
