Garlic Butter Steak with Roasted Brussels Sprouts and Butternut Squash

This delightful recipe combines the rich flavors of garlic butter steak with the nutritious crunch of roasted Brussels sprouts and the sweetness of butternut squash. Perfect for a cozy dinner, this meal serves four and is sure to impress your family or guests.

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, trimmed and 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
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, minced
• ¼ ounce fresh thyme (about 2 sprigs)

Grocery List

• Produce:
  • Butternut squash (3 cups)
  • Brussels sprouts (12 oz)
  • Garlic (5 cloves)
  • Fresh thyme (1 small bunch)
• Meat:
  • Flank steak (1 lb)
• Pantry Staples:
  • Olive oil (4 tablespoons)
  • Smoked paprika (¼ teaspoon)
  • Chili powder (¼ teaspoon)
  • Salt and pepper

Cooking Instructions

Step 1: Prepare the Vegetables

1. Preheat the Oven: Preheat your oven to 400°F (204°C).
2. Season the Butternut Squash: In a bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
3. Prepare the Brussels Sprouts: In another bowl, toss halved Brussels sprouts with olive oil, salt, and pepper. Add them to another baking sheet.
4. Roast the Vegetables: Place both baking sheets in the oven. Roast for about 25–30 minutes, flipping halfway through until they are tender and slightly caramelized.

Step 2: Cook the Steak

1. Season the Steak: Rub flank steak with smoked paprika, chili powder, salt, and freshly ground black pepper on both sides.
2. Heat the Skillet: In a large cast-iron skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes.
3. Sear the Steak: Add the flank steak to the skillet without moving it for 5 minutes to achieve a nice sear.
4. Flip and Cook: Flip the steak over, reduce heat to low-medium, and cook for an additional 5–7 minutes until it reaches your desired doneness (130°F for medium-rare or 145°F for medium).
5. Rest and Slice: Remove steak from skillet and let it rest for about 5 minutes before slicing against the grain into thin strips.

Step 3: Make Garlic Butter Sauce

1. Prepare Garlic Butter: In the same skillet used for the steak, add butter and minced garlic over low-medium heat. Cook for about 1–2 minutes until fragrant.
2. Combine Steak with Sauce: Add sliced steak back into the skillet along with fresh thyme. Toss to coat in garlic butter for about a minute.

Step 4: Serve

1. Combine Everything: Add roasted butternut squash and Brussels sprouts to the skillet with steak to warm everything together.
2. Plate Your Dish: Serve immediately while warm, garnished with additional fresh thyme if desired.

Cooking Time

• Prep Time:30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
• Protein: 38g
• Carbohydrates: 35g
• Fat: 30g

Note: Nutritional values are estimates based on ingredients used.

Useful Tips & Notes

• For added flavor, consider marinating your flank steak in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Feel free to substitute butternut squash with sweet potatoes or carrots based on your preference.
• Ensure that your vegetables are spread out on baking sheets to allow even roasting.

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