Indulge in a delectable and hearty dish with a perfect combination of juicy garlic butter steak, roasted Brussels sprouts, and butternut squash. This savory, satisfying meal brings together bold flavors and simple ingredients that are easy to prepare. Whether you’re looking for a special weekend dinner or a midweek treat, this recipe promises to deliver mouthwatering results with minimal effort. The tender steak infused with garlic and thyme pairs beautifully with the sweet and nutty flavors of roasted vegetables, creating a balanced and wholesome meal.
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, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Steak:
- 1 lb flank steak
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Black pepper, freshly ground, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- ¼ ounce fresh thyme (about 4-5 sprigs)
Instructions:
- Set Your Oven: Begin by setting your oven to 400°F (200°C) and allow it to fully heat while you prepare the ingredients.
- Roast the Butternut Squash :Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash evenly on one of the prepared baking sheets. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Roast the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on the second baking sheet in a single layer. Roast alongside the butternut squash for about 20-25 minutes, until crispy on the outside and tender inside.
- Prepare the Steak: Pat the flank steak dry with paper towels. Season both sides with smoked paprika, chili powder, salt, and freshly ground black pepper. Warm 2 tablespoons of olive oil in a large pan on medium-high heat until it shimmers, signaling it’s ready for cooking.
- Cook the Steak: Sear the steak for about 3-4 minutes on each side until a nice crust forms. Lower the heat to medium, add the butter, minced garlic, and thyme to the skillet. Tilt the pan slightly and spoon the melted garlic butter over the steak as it cooks for an additional 2-3 minutes, or until your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.
- Serve: Slice the steak thinly and serve alongside the roasted butternut squash and Brussels sprouts. Pour the leftover garlic butter from the pan over the steak to enhance its flavor with a rich, buttery finish.
Conclusion:
This garlic butter steak with roasted Brussels sprouts and butternut squash is a delightful balance of rich, savory flavors and comforting vegetables. The tender steak is perfectly complemented by the crispy and slightly sweet roasted veggies, making this dish a go-to for both weeknight dinners and special occasions. Serve it as-is for a complete meal or pair it with a fresh green salad for added brightness.
Sizzling Garlic Butter Steak with Roasted Brussels Sprouts and Butternut Squash
A savory and satisfying dish of garlic butter flanksteak served with roasted Brussels sprouts and butternut squash, combiningbold, rich flavors with healthy vegetables for a wholesome meal.
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 halved
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Steak:
- 1 lb flank steak
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Black pepper freshly ground, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- ¼ ounce fresh thyme about 4-5 sprigs
Instructions
- Set Your Oven: Begin by setting your oven to 400°F (200°C) and allow it to fully heat while you prepare the ingredients.
- Roast the Butternut Squash :Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash evenly on one of the prepared baking sheets. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Roast the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on the second baking sheet in a single layer. Roast alongside the butternut squash for about 20-25 minutes, until crispy on the outside and tender inside.
- Prepare the Steak: Pat the flank steak dry with paper towels. Season both sides with smoked paprika, chili powder, salt, and freshly ground black pepper. Warm 2 tablespoons of olive oil in a large pan on medium-high heat until it shimmers, signaling it’s ready for cooking.
- Cook the Steak: Sear the steak for about 3-4 minutes on each side until a nice crust forms. Lower the heat to medium, add the butter, minced garlic, and thyme to the skillet. Tilt the pan slightly and spoon the melted garlic butter over the steak as it cooks for an additional 2-3 minutes, or until your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.
- Serve: Slice the steak thinly and serve alongside the roasted butternut squash and Brussels sprouts. Pour the leftover garlic butter from the pan over the steak to enhance its flavor with a rich, buttery finish.