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Garlic Butter Steak with Brussels Sprouts and Butternut Squash

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Juicy flank steak seared and finished with garlic butter, served alongside caramelized Brussels sprouts and tender roasted butternut squash for a balanced, flavorful meal.

Ingredients

Roasted Butternut Squash

1 medium butternut squash, peeled, seeded, cubed

1 tablespoon olive oil

Salt and pepper to taste

Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

Salt and pepper to taste

Steak

1 1/2 pounds flank steak

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

3 tablespoons butter

3 cloves garlic, minced

1 teaspoon fresh thyme leaves

Instructions

  1. 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.
  2. Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 18–20 minutes until golden and tender.
  3. Pat steak dry and season with smoked paprika, chili powder, salt, and black pepper.
  4. 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.
  5. Reduce heat to medium, add butter to the skillet, and stir in garlic and thyme. Cook for 1–2 minutes until fragrant.
  6. Slice steak against the grain, drizzle with garlic butter, and serve with roasted Brussels sprouts and butternut squash.

Notes

Use a cast-iron skillet for the best steak sear.

For a spicy kick, add a pinch of red pepper flakes to the garlic butter.

Swap thyme for rosemary or sage for a different flavor profile.

You can roast both vegetables on the same baking sheet if kept in separate sections.

Nutrition

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