This Garlic Butter Steak with Roasted Brussels Sprouts and Butternut Squash is a deliciously hearty and balanced meal. With tender flank steak seared to perfection, flavorful roasted vegetables, and a rich garlic butter sauce, each bite is packed with comforting flavors. Perfect for weeknight dinners or special occasions, this recipe combines the savory goodness of steak with the natural sweetness of roasted butternut squash and the earthy crunch of Brussels sprouts.
The key to a satisfying meal lies in its simplicity, and this dish delivers a perfect balance of protein, vegetables, and flavor. Plus, the combination of garlic butter and fresh thyme adds a depth of flavor that elevates this meal to a whole new level. Whether you’re looking for a nutritious dinner or something to impress guests, this recipe won’t disappoint.
Ingredients (Serves 4-6)
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 12 oz Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lb flank steak
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- ¼ ounce fresh thyme
Instructions
- Roasted Butternut Squash:
Preheat the oven to 400°F. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for about 30 minutes, until tender and caramelized. - Roasted Brussels Sprouts:
Trim the ends of Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper, and spread on a parchment-lined baking sheet. Roast at 400°F for 20-30 minutes until browned and crispy, cooking them at the same time as the butternut squash. - Steak:
Season the flank steak on both sides with smoked paprika, chili powder, salt, and freshly ground black pepper. Heat a large cast-iron skillet over medium heat for 2 minutes, add 2 tablespoons of olive oil, and sear the steak for 5 minutes on each side, without moving it to ensure a nice crust.
Reduce the heat to low-medium and cook for 5 more minutes, or until the steak reaches your desired doneness (130°F for medium-rare, 145°F for medium). Remove from the skillet and let rest. - Garlic Butter Sauce:
In the same skillet, add butter and minced garlic. Cook on low-medium heat until the garlic is fragrant, about 1-2 minutes. Add the sliced steak, fresh thyme, and stir to coat in the garlic butter sauce. - Assemble:
Add the roasted butternut squash and Brussels sprouts to the skillet with the steak. Warm everything together over low heat, stirring gently. Top with more fresh thyme and season with salt and pepper to taste.
Nutritional Information
This Garlic Butter Steak dish provides a balanced mix of protein, healthy fats, and fiber-rich vegetables. The butternut squash and Brussels sprouts contribute essential vitamins like vitamin A and C, while the steak offers a lean source of protein. To make this recipe lower in sodium, opt for low-sodium broth or reduced-sodium seasonings.
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