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Garlic butter steak with Brussels sprouts and butternut squash served on white plate

Garlic Butter Steak with Brussels Sprouts and Butternut Squash

A high-protein dinner combining garlic butter flank steak with roasted Brussels sprouts and caramelized butternut squash. Full of fall flavor and ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Main
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups butternut squash peeled, seeded, cubed
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • 12 oz Brussels sprouts trimmed and halved
  • 1 lb flank steak
  • 0.25 tsp smoked paprika
  • 0.25 tsp chili powder
  • 0.25 tsp salt
  • black pepper freshly ground, to taste
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 5 cloves garlic minced
  • 0.25 oz fresh thyme

Equipment

  • Large cast-iron skillet
  • Parchment paper-lined baking sheets
  • meat thermometer
  • Large mixing bowl
  • Medium mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Toss cubed butternut squash in olive oil, salt, and pepper. Spread evenly on one baking sheet.
  3. Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread evenly on second sheet.
  4. Roast both trays in the oven for 25–30 minutes, flipping once halfway.
  5. Season flank steak with smoked paprika, chili powder, salt, and black pepper.
  6. Heat cast-iron skillet over medium heat for 2 minutes. Add olive oil.
  7. Sear the steak for 5 minutes without moving. Flip and cook another 5 minutes on low-medium heat (130°F for medium-rare, 145°F for medium).
  8. Transfer steak to a plate. Slice thinly against the grain into 1-inch wide strips.
  9. In the same skillet, melt butter over low-medium heat. Add garlic and cook 1–2 minutes until fragrant.
  10. Return sliced steak to skillet. Add fresh thyme and toss in garlic butter for 1–2 minutes.
  11. Add roasted butternut squash and Brussels sprouts back into the skillet to warm through. Season to taste and top with more thyme.

Notes

Slice flank steak against the grain for tenderness. Use fresh thyme and garlic for best results. Leftovers can be stored for 2–3 days and reheated gently in a skillet.