Description

Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a flavorful and balanced dish featuring seared flank steak, caramelized Brussels sprouts, and sweet roasted butternut squash, all coated in a rich garlic butter sauce.

Ingredients

For the Roasted Butternut Squash:

3 cups butternut squash, peeled, seeded, and cubed

1 tablespoon olive oil

Salt and pepper, to taste

For the Roasted Brussels Sprouts:

12 oz Brussels sprouts

1 tablespoon olive oil

Salt and pepper, to taste

For the 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)

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Instructions

Preheat oven to 400°F (204°C). Toss butternut squash in olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 30 minutes, until tender and caramelized. Set aside.
Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper, and spread cut-side down on a baking sheet. Roast for 20-30 minutes until crispy and golden. Set aside.
Pat flank steak dry and season with smoked paprika, chili powder, salt, and pepper. Heat olive oil in a cast-iron skillet over medium heat. Sear steak for 5 minutes per side, then reduce heat and cook for another 5 minutes to desired doneness. Let steak rest and slice thinly against the grain.
In the same skillet, melt butter and cook minced garlic over low-medium heat for 1-2 minutes until fragrant. Return sliced steak to skillet and toss with fresh thyme in the garlic butter sauce.
Combine roasted butternut squash and Brussels sprouts with the steak in the skillet, warming everything through. Adjust seasoning with salt and pepper. Garnish with fresh thyme before serving.

Notes

Substitute flank steak with sirloin, skirt steak, or ribeye for varied texture and flavor.
For a dairy-free version, use vegan butter or more olive oil in place of the regular butter.
Add sweet potatoes, carrots, or parsnips for more variety in the roasted veggies.
For crispy veggies, avoid overcrowding the baking sheet while roasting.
Feel free to add a balsamic glaze or chimichurri sauce to the steak for extra flavor.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop & Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 7g
Sodium: 700mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 35g
Cholesterol: 80mg