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Garlic Butter Steak with Roasted Brussels Sprouts and Butternut Squash Recipe

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This Garlic Butter Steak with Brussels Sprouts and Butternut Squash recipe features perfectly seared flank steak coated in a rich, aromatic garlic butter sauce, paired with oven-roasted Brussels sprouts and sweet butternut squash. A balanced, hearty meal combining savory and sweet flavors with simple, wholesome ingredients, ideal for a satisfying and elegant dinner.

Ingredients

Butternut Squash

  • 3 cups butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Brussels Sprouts

  • 12 oz Brussels sprouts, trimmed, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Steak and Sauce

  • 1 lb flank steak
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt (plus more as needed)
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 5 cloves garlic, minced
  • 1/4 ounce fresh thyme, plus extra for garnish

Instructions

  1. Prepare and Roast Butternut Squash: Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into uniform pieces. Toss the squash cubes in a large bowl with olive oil, salt, and pepper until well coated. Spread the squash evenly on a parchment-lined baking sheet without overcrowding. Roast on the middle rack for about 30 minutes until tender and lightly browned. Remove from oven and set aside.
  2. Prepare and Roast Brussels Sprouts: With the oven still at 400°F, trim the ends of the Brussels sprouts, remove any yellow leaves, and slice each sprout in half. Toss them in a medium bowl with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet without crowding. Roast alongside the squash or separately for 20 to 30 minutes until they are tender and caramelized. Remove from oven.
  3. Season the Flank Steak: Season the flank steak on both sides with smoked paprika, chili powder, salt, and freshly ground black pepper. Use more salt if desired to enhance flavor.
  4. Heat the Skillet: Place a large cast-iron skillet over medium heat for 2 minutes to allow it to heat thoroughly. Add olive oil and swirl to coat.
  5. Sear the Steak: Place the flank steak in the hot skillet and cook undisturbed for 5 minutes on medium heat, allowing a good sear to develop. Flip the steak over, reduce heat to medium-low, and cook another 5 minutes or longer according to your preferred doneness (130°F for medium-rare, 145°F for medium).
  6. Rest and Slice the Steak: Remove the steak from the skillet and transfer to a plate. Let it rest briefly, then slice thin strips about 1 inch wide against the grain for tenderness.
  7. Make Garlic Butter Sauce: In the same skillet, add butter and minced garlic over medium-low heat. Cook gently for 1 to 2 minutes until the garlic softens but does not brown.
  8. Combine Steak with Sauce: Return the sliced steak to the skillet with the garlic butter. Add fresh thyme and toss gently to coat the meat thoroughly. Cook on low heat for another minute or two to meld the flavors, then remove from heat.
  9. Warm and Serve with Vegetables: Add the roasted butternut squash and Brussels sprouts to the skillet. Gently toss or stir to warm everything together. Adjust seasoning with additional salt and freshly ground black pepper if desired. Garnish with more fresh thyme and serve immediately.

Notes

  • For best results, ensure the cast-iron skillet is well heated before adding the steak to get a good sear.
  • Resting the steak after cooking allows juices to redistribute for a more tender bite.
  • Don’t overcrowd the baking sheets when roasting vegetables, as this can cause steaming instead of roasting.
  • You can prepare the vegetables a day ahead and roast right before serving.
  • Adjust seasoning and spices on the steak to your taste preferences.
  • Using fresh thyme enhances the aroma and flavor, but dried thyme can be substituted if fresh is unavailable.

Find it online: https://dishcooks.com/garlic-butter-steak-with-roasted-brussels-sprouts-and-butternut-squash-recipe/