Why You’ll Love This Recipe

This dish is a perfect blend of hearty protein, buttery richness, and roasted vegetable sweetness. The garlic butter adds luxurious depth to the steak, while the caramelized Brussels sprouts and tender butternut squash bring color and nutrition to your plate. It’s a restaurant-quality meal that’s surprisingly easy to make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted Butternut Squash

Butternut squash, peeled, seeded, cubed
Olive oil
Salt and pepper

Roasted Brussels Sprouts

Brussels sprouts, trimmed and halved
Olive oil
Salt and pepper

Steak

Flank steak
Smoked paprika
Chili powder
Salt
Black pepper
Olive oil
Butter
Garlic, minced
Fresh thyme

Directions

Roast the vegetables: Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway. Repeat with Brussels sprouts, roasting for 18–20 minutes until golden and tender.
Season the steak: Pat steak dry and season with smoked paprika, chili powder, salt, and pepper.
Cook the steak: Heat olive oil in a large skillet over medium-high heat. Sear steak for 4–5 minutes per side for medium-rare, or until desired doneness. Transfer to a plate to rest.
Make garlic butter: Reduce heat to medium. Add butter to the skillet, then stir in garlic and thyme. Cook for 1–2 minutes until fragrant.
Serve: Slice steak against the grain, drizzle with garlic butter, and plate with roasted Brussels sprouts and butternut squash.

Servings and timing

Servings: 4 servings
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Different protein: Swap flank steak for ribeye, sirloin, or chicken breasts.
Extra flavor: Add a splash of balsamic vinegar to the roasted vegetables.
Spicy twist: Increase chili powder or add a pinch of red pepper flakes to the garlic butter.
Herb swap: Use rosemary or sage instead of thyme for a different aromatic profile.

Storage/Reheating

Refrigeration: Store steak and vegetables separately in airtight containers for up to 3 days.
Reheating: Warm steak gently in a skillet over low heat or in the oven at 300°F. Reheat vegetables on a baking sheet at 375°F for 8–10 minutes.

FAQs

1. Can I use frozen butternut squash?

Yes just roast directly from frozen, adding a few extra minutes to cooking time.

2. How do I know when my steak is done?

Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

3. Can I grill the steak instead?

Absolutely grill over high heat for about 4–5 minutes per side.

4. Do I need to peel the butternut squash?

Yes its skin is tough and not pleasant to eat.

5. Can I roast the vegetables together?

Yes, if you keep them in separate sections of the baking sheet and adjust timing as Brussels sprouts cook slightly faster.

6. What’s the best way to cut Brussels sprouts?

Trim the ends, remove any yellow leaves, and halve them for even cooking.

7. Can I make this ahead?

You can roast vegetables ahead and reheat, but cook steak fresh for the best texture.

8. What type of pan works best for the steak?

A cast-iron skillet gives the best sear and heat retention.

9. Can I make garlic butter in advance?

Yes store in the fridge for up to a week or freeze for longer storage.

10. What side dishes pair well with this meal?

Mashed potatoes, garlic bread, or a fresh green salad make excellent companions.

Conclusion

Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a flavorful, well-rounded dish that’s as satisfying as it is beautiful on the plate. With its combination of juicy steak, aromatic garlic butter, and roasted seasonal vegetables, it’s perfect for weeknight dinners or special occasions.