Garlic Butter Steak with Brussels & Butternut

Garlic butter steak with Brussels sprouts and butternut squash transforms your weeknight dinner into something truly special. I discovered this combination during a particularly busy October when I needed a complete meal that wouldn’t keep me in the kitchen all evening.

There’s something magical about the way garlic butter enhances tender flank steak while those autumn vegetables roast to perfection. In my kitchen, this recipe has become our go-to when we want restaurant-quality flavors without the fuss. The butternut squash adds just the right touch of sweetness, while the Brussels sprouts bring that satisfying crunch we all crave. After years of experimenting with different cooking methods, I’ve found that this combination of stovetop and oven techniques gives you the best of both worlds — much like my baked garlic butter shrimp and rice, which also blends roasting and sautéing beautifully. You’re going to love this one!

Why You’ll Love This Garlic Butter Steak with Brussels Sprouts and Butternut Squash

This hearty autumn dinner brings together everything I love about comfort food – it’s satisfying, colorful, and surprisingly simple to prepare. Growing up in the Midwest, I learned that the best meals combine protein with seasonal vegetables, and this garlic butter steak recipe does exactly that.

• Complete one-dish meal with perfect protein and vegetable balance
• Beautiful fall colors that make every plate look restaurant-worthy
• Easy cooking method using just one skillet and two baking sheets
• Tender flank steak that slices beautifully against the grain, just like in my skirt steak tacos that always disappear in minutes.
• Roasted vegetables that caramelize to sweet, crispy perfection
• Garlic butter sauce that ties all the flavors together perfectly

This garlic butter steak with Brussels sprouts and butternut squash is more than just dinner—it’s a celebration of autumn flavors that brings warmth to any table.

Ingredient Note List

Flank Steak: This lean cut becomes incredibly tender when sliced against the grain, and it absorbs the garlic butter sauce beautifully while providing excellent protein content.

Butternut Squash: I always choose squash that feels heavy for its size because it means more flesh and natural sweetness that balances the savory steak perfectly.

Brussels Sprouts: Fresh Brussels sprouts with tight, bright green leaves roast up crispy on the outside while staying tender inside, adding the perfect textural contrast.

Fresh Garlic: I always recommend using fresh minced garlic instead of pre-minced — the flavor payoff is huge, especially in dishes like my garlic butter shrimp pasta. because it creates a more aromatic and flavorful butter sauce.

Fresh Thyme: This herb is absolutely key to the recipe – its earthy, slightly floral notes complement both the steak and autumn vegetables beautifully.

Smoked Paprika: This spice adds a subtle smoky depth to the steak without overpowering the delicate garlic butter flavors.

High-Quality Butter: I prefer using real butter because it creates the richest, most luxurious sauce that coats the steak and vegetables perfectly.

Cast Iron Skillet: This retains heat beautifully and creates the perfect sear on the steak while developing those delicious fond flavors for the garlic butter sauce.

How to Cook Garlic Butter Steak with Brussels Sprouts and Butternut Squash

Step 1. I always start by preheating my oven to 400°F so it’s ready when I need it – timing is everything with this recipe since the vegetables need to roast while I prepare the steak.

Step 2. My grandmother taught me to prep all vegetables first, so I cube the butternut squash and halve the Brussels sprouts, then toss each with olive oil, salt, and pepper in separate bowls.

Step 3. I spread the butternut squash on one parchment-lined baking sheet and the Brussels sprouts on another – they need different cooking times, and this way both come out perfectly caramelized.

Step 4. While the vegetables roast (30 minutes for squash, 20-25 for Brussels sprouts), I season the flank steak generously with smoked paprika, chili powder, salt, and freshly ground black pepper.

Step 5. I’ve found that heating an empty cast iron skillet for 2 minutes before adding oil prevents the steak from sticking and creates a beautiful sear.

Step 6. My husband always says the key is patience – I cook the steak for 5 minutes on the first side without moving it, then flip and cook 5 more minutes for perfect medium-rare.

Step 7. After removing the steak to rest, I slice it against the grain into 1-inch strips – this technique ensures every bite is tender and easy to chew.

Step 8. In the same skillet, I add butter and minced garlic, cooking just until fragrant – about 1-2 minutes prevents the garlic from burning and turning bitter.

Step 9. I return the sliced steak to the skillet with fresh thyme, letting it absorb that gorgeous garlic butter for 1-2 minutes until everything smells incredible.

Step 10. Finally, I add the roasted vegetables to the skillet and gently warm everything together, creating a complete meal that’s both beautiful and delicious.

How to Store & Reheat

I usually store any leftovers in an airtight container in the refrigerator, where this garlic butter steak with Brussels sprouts and butternut squash stays fresh for 2-3 days. Make sure everything cools completely before sealing to prevent moisture buildup that can make the vegetables soggy.

In my experience, this dish doesn’t freeze particularly well because the vegetables lose their texture, so I recommend enjoying it fresh or within a few days of cooking.

For best results, I like to reheat leftovers gently in a skillet over low heat, stirring occasionally until warmed through. This method helps maintain the texture of both the steak and vegetables. You can also use the microwave for convenience, but cover the dish and use 50% power to prevent the steak from becoming tough.

What to Serve with Garlic Butter Steak with Brussels Sprouts and Butternut Squash

Creamy Mashed Potatoes: The smooth, buttery texture provides a perfect contrast to the hearty steak and crispy vegetables while soaking up that delicious garlic butter sauce.

Wild Rice Pilaf: This adds a nutty, earthy flavor that complements the autumn vegetables beautifully while providing additional fiber and texture to round out the meal.

Simple Garlic Bread: In my kitchen, I often serve crusty bread alongside this dish because it’s perfect for soaking up every last drop of that incredible garlic butter sauce.

Roasted Root Vegetables: Carrots, parsnips, or sweet potatoes make excellent additions that echo the autumn theme while adding more color and nutrition to your plate.

Fresh Arugula Salad: The peppery bite of arugula dressed with simple vinaigrette cuts through the richness of the garlic butter beautifully and adds a fresh, bright element.

Sautéed Green Beans: These provide additional green vegetables and a crisp texture that balances the tender steak and caramelized squash perfectly.

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