Garlic Butter Steak with Brussels Sprouts and Butternut Squash

Introduction & Inspiration

I’m always searching for meals that feel both hearty and wholesome, delivering big flavors without being overly complicated. This recipe for Garlic Butter Steak with Roasted Brussels Sprouts and Butternut Squash immediately sounded like a winner! It combines perfectly cooked steak finished with an irresistible garlic-thyme butter sauce, alongside beautifully roasted seasonal vegetables – sweet butternut squash and earthy Brussels sprouts. It’s like a steakhouse-quality meal made conveniently at home.

My inspiration came from wanting a complete, satisfying dinner featuring well-cooked steak and flavorful roasted vegetables, perfect for a cozy evening or a special weekend meal. The combination of butternut squash and Brussels sprouts feels wonderfully autumnal, but honestly, it’s delicious any time of year. The garlic-butter finish for the steak promised that extra touch of indulgence.

My goal is to guide you through creating this delicious meal, including generating likely steps for the Brussels sprouts and the garlic-butter steak based on the fantastic ingredient list provided. We’ll focus on achieving perfectly roasted vegetables and a juicy, flavorful steak.

Let’s cook up this impressive yet achievable steak dinner!

Nostalgic Appeal / Comfort Food Connection

This dish beautifully blends classic comfort food elements. A perfectly cooked steak dinner is a timeless comfort meal for many, often associated with celebrations, special occasions, or satisfying Sunday suppers. The savory richness of steak paired with roasted vegetables feels fundamentally nourishing and enjoyable.

Roasted vegetables like butternut squash and Brussels sprouts also carry a comforting, nostalgic appeal. Roasting brings out their natural sweetness and creates tender textures, reminiscent of holiday side dishes or simple, wholesome home cooking. Brussels sprouts, once perhaps dreaded, have had a major comeback and are now a beloved comfort veggie for many when roasted until crispy.

The garlic-butter finish on the steak adds another layer of classic comfort, evoking images of steakhouse dinners or traditional pan sauces. It’s a familiar and universally loved flavor combination.

Making and eating this meal feels like indulging in classic steakhouse comfort, elevated by seasonal vegetables and prepared with homemade care.

Homemade Focus (Roasting & Pan-Searing Perfection)

This Garlic Butter Steak with Roasted Vegetables recipe highlights key homemade cooking techniques that yield superior results: roasting vegetables to perfection and pan-searing steak with a garlic-butter baste. While the components are simple, executing them well is part of the homemade craft.

I love recipes that utilize roasting for vegetables. Tossing the butternut squash and Brussels sprouts with olive oil, salt, and pepper and letting the oven’s high heat work its magic brings out their natural sweetness and creates lovely caramelized edges – textures and flavors impossible to achieve with boiling or steaming alone.

Pan-searing the steak is another crucial homemade technique. Achieving a beautiful crust on the outside while keeping the inside juicy requires controlling the heat and timing. Finishing the steak by basting it with melted butter infused with fresh garlic and thyme adds an incredible layer of flavor right at the end – a classic technique for a luxurious result.

From prepping the vegetables to searing and basting the steak, each step emphasizes fresh ingredients and fundamental cooking methods, resulting in a delicious and impressive homemade meal.

Flavor Goal

The primary flavor goal of this dish is a satisfying harmony of savory, sweet, earthy, and aromatic flavors with contrasting textures. It aims for a juicy, perfectly cooked steak with a savory spice crust and rich garlic-thyme butter notes, paired with tender, sweet roasted butternut squash and slightly bitter, caramelized Brussels sprouts.

The flank steak, seasoned with smoked paprika, chili powder, salt, and pepper, provides the savory, slightly smoky, and subtly spiced protein anchor. The garlic-butter baste adds richness and intense aromatic flavor.

The roasted butternut squash becomes tender and sweet, offering a comforting counterpoint to the savory steak.

The roasted Brussels sprouts provide an earthy, slightly bitter note that balances the sweetness of the squash and the richness of the steak. Roasting helps them caramelize and mellows their bitterness.

The simple olive oil, salt, and pepper seasoning on the vegetables allows their natural flavors to shine, complemented beautifully by the rich garlic-butter notes from the steak.

Ingredient Insights

Let’s explore the key ingredients:

Roasted Butternut Squash:

• Butternut squash: Peeled, seeded, and cubed. Roasting brings out its natural sweetness.
• Olive oil, Salt, Pepper: Simple seasoning to enhance flavor and aid roasting.

Roasted Brussels sprouts:

• Brussels sprouts: Trimmed (and likely halved if large) for even roasting. They offer an earthy, slightly bitter counterpoint.
• Olive oil, Salt, Pepper: Simple seasoning.

Steak:

• Flank steak: A lean, flavorful cut best cooked quickly (like searing) to medium-rare and sliced thinly against the grain. Sirloin or skirt steak are good alternatives.
• Smoked paprika, Chili powder, Salt, Black pepper: Creates a simple, savory, slightly smoky rub for the steak crust.
• Olive oil: For searing the steak.
• Butter: Added towards the end of cooking for basting. Adds richness.
• Garlic, minced & Fresh thyme: Infuse the butter for a classic aromatic finish.

Simple, high-quality ingredients prepared well are key.

Essential Equipment

You’ll need tools for both roasting and pan-searing:

• Baking sheet(s): For roasting the vegetables. Using two allows vegetables to spread out for better roasting.
• Parchment paper: For easy cleanup and preventing sticking.
• A large skillet (preferably cast iron or heavy-bottomed stainless steel): Essential for getting a great sear on the steak.
• Cutting board and sharp knife: For prepping squash, sprouts, garlic, and importantly, slicing the cooked steak against the grain.
• Large bowls: For tossing vegetables with oil and seasonings.
• Tongs: Useful for flipping the steak.
• A spoon: For basting the steak with garlic butter.
• An instant-read thermometer: Highly recommended for accurately cooking steak to desired doneness.
• Measuring cups and spoons.

A good skillet and thermometer are valuable for the steak component.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Roasted Butternut Squash:

• 3 cups butternut squash, peeled, seeded, cubed (about 1-inch cubes)
• 1 tablespoon olive oil
• Salt and pepper to taste

Roasted Brussels sprouts:

• 12 oz Brussels sprouts, trimmed and halved if large
• 1 tablespoon olive oil
• Salt and pepper to taste

Steak:

• 1 lb flank steak
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• Black pepper, freshly ground, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 4-5 sprigs fresh thyme (Recipe lists ¼ ounce)

These quantities typically serve 2-4 people, depending on appetite and portion sizes.

Have vegetables prepped before starting.

Step-by-Step Instructions (Including Inferred Steps)

Let’s cook this delicious steak dinner component by component:

1. Roast the Butternut Squash:

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• In a large bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated.
• Spread the squash in a single layer on the prepared baking sheet.
• Roast on the middle rack for about 30 minutes, or until tender and lightly caramelized, stirring or flipping halfway through. Keep warm (or roast alongside sprouts).

2. Roast the Brussels Sprouts (Inferred Step):

• (Can be done on a separate baking sheet at the same time as squash, or after) Line another baking sheet with parchment paper (or use space on the squash sheet if large enough and adding later).
• Trim the ends off the Brussels sprouts and remove any yellow outer leaves. Cut larger sprouts in half lengthwise.
• In a bowl, toss the prepared Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
• Spread the sprouts in a single layer on their baking sheet.
• Roast at 400°F (200°C) for 20-30 minutes, until tender and caramelized with some crispy edges, flipping halfway through. Adjust timing based on size and desired crispness.

3. Prepare and Cook the Steak (Inferred Step):

• While vegetables roast (or towards the end of their roasting time), prepare the steak. Pat the flank steak completely dry with paper towels.
• In a small bowl, combine the smoked paprika, chili powder, ¼ teaspoon salt, and freshly ground black pepper. Rub this mixture evenly onto all sides of the steak.
• Heat 2 tablespoons of olive oil in a large, heavy skillet (preferably cast iron) over medium-high heat until the oil is shimmering and very hot.
• Carefully place the seasoned flank steak in the hot skillet. Sear for 3-5 minutes per side (depending on thickness and desired doneness – e.g., 3-4 mins/side for medium-rare on a typical flank steak). Use an instant-read thermometer for accuracy: ~130-135°F for medium-rare.

4. Make Garlic Butter and Baste Steak (Inferred Step):

• During the last 1-2 minutes of cooking the steak, reduce the heat slightly (to medium or medium-low). Add the 3 tablespoons of butter, minced garlic, and fresh thyme sprigs to the skillet.
• As the butter melts, tilt the skillet and use a large spoon to continuously spoon the foaming, fragrant garlic-thyme butter over the steak for about 1 minute (basting).

5. Rest and Slice Steak (Crucial Step):

• Immediately transfer the basted steak from the skillet to a clean cutting board. Let it rest for at least 5-10 minutes. Do NOT skip resting! This allows the juices to redistribute, ensuring a tender, juicy steak.
• After resting, thinly slice the flank steak against the grain. Look for the direction the muscle fibers run and cut perpendicular to them.

6. Assemble and Serve:

• Arrange the roasted butternut squash and roasted Brussels sprouts on serving plates.
• Place slices of the garlic-butter steak alongside the vegetables.
• Spoon any remaining garlic-thyme butter from the skillet over the steak slices if desired. Serve immediately.

A complete, flavorful meal ready to enjoy!

Troubleshooting

Getting all components perfect requires timing:

• Problem: Steak is tough or chewy.
  • Solution: Flank steak gets tough if overcooked or if sliced incorrectly. Use a thermometer for desired doneness (medium-rare recommended). Rest thoroughly. Slice thinly against the grain.
• Problem: Vegetables are soggy or not caramelized.
  • Solution: Don’t overcrowd the baking sheets! Ensure high enough heat (400°F). Pat vegetables dry before adding oil. Roast long enough to achieve browning.
• Problem: Garlic in the butter sauce burned.
  • Solution: Add the butter, garlic, and thyme only during the last minute or two of steak cooking after reducing the heat slightly. Keep spooning the butter over; don’t let the garlic sit still on the hot pan bottom.
• Problem: Vegetables and steak aren’t ready at the same time.
  • Solution: Requires planning. Start the squash first (longest roasting time). Add sprouts later. Cook the steak while the vegetables finish roasting or keep roasted veggies warm in a low oven while steak cooks and rests.

Use timers and an instant-read thermometer!

Tips and Variations

Let’s customize this delicious meal:

• Tip: For easier squash prep, pierce a whole butternut squash several times and microwave for 3-5 minutes to soften slightly before peeling and cutting.
• Variation: Use different vegetables for roasting, such as broccoli, cauliflower, red onion wedges, or chunks of sweet potato (adjust roasting times).
• Tip: Ensure Brussels sprouts are patted dry after washing for better crisping.
• Variation: Use a different cut of steak suitable for searing, like sirloin, New York strip, or skirt steak. Adjust cooking times.
• Tip: Let the seasoned steak sit at room temperature for 20-30 minutes before cooking for a better sear.
• Variation: Add a splash of balsamic vinegar or red wine to the skillet after removing the steak to deglaze and create a quick pan sauce with the garlic butter.
• Variation: Use different herbs like rosemary instead of or with thyme for the garlic butter.

Adapt the components to your preferences!

Serving and Pairing Suggestions

This Garlic Butter Steak with Roasted Vegetables is a satisfying meal on its own.

Serving: Arrange components attractively on plates, ensuring some of the garlic butter drizzles over the steak.

Pairing:

• Standalone Meal: Provides protein, healthy fats, and vegetables.
• Add a Grain: Serve alongside quinoa, farro, or crusty bread to soak up juices.
• Sauce: While the garlic butter is delicious, a side of chimichurri or horseradish cream could also complement the steak.
• Salad: A simple green salad with vinaigrette adds freshness.
• Wine: Pairs well with medium-to-full-bodied red wines like Cabernet Sauvignon, Merlot, or Syrah. Drink with moderation.

Perfect for a satisfying dinner at home.

Nutritional Information

This meal features steak and roasted vegetables. Nutritional info is approximate (per serving, assuming 4 servings):

• Calories: 450-600+ (depends on steak cut/fat, butter amount)
• Fat: 25-40+ grams
• Saturated Fat: 10-18+ grams (from steak and butter)
• Cholesterol: 80-120+ mg
• Sodium: 300-500+ mg (depending on added salt)
• Total Carbs.: 20-30 grams (mostly from squash and sprouts)
• Dietary Fiber: 5-10 grams (Good source!)
• Sugars: 5-10 grams (natural from vegetables)
• Protein: 35-45+ grams (Excellent source!)

A high-protein meal providing fiber and nutrients from vegetables. Fat content depends largely on the steak cut and amount of butter used. Relatively low-carb as written.  

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Garlic Butter Steak with Roasted Brussels Sprouts and Butternut Squash features seasoned, pan-seared flank steak finished with a garlic-thyme butter baste, served alongside oven-roasted butternut squash and Brussels sprouts seasoned simply with olive oil, salt, and pepper.  

Q&A:

Q: Can I make components ahead of time? A: Yes. Roast the vegetables ahead and store refrigerated; reheat gently in the oven or skillet before serving. Cook and slice the steak just before serving for best results, although leftover steak can be gently reheated (be careful not to overcook). The garlic butter is best made fresh while basting.

Q: How do I store leftovers? A: Store leftover steak and vegetables separately or together in airtight containers in the refrigerator for up to 3 days.

Q: How do I reheat leftovers? A: Reheat gently. Steak can be quickly warmed in a lightly oiled skillet or briefly microwaved (it may become more well-done). Vegetables reheat well in the oven, air fryer, or microwave.

Q: What’s the best way to ensure tender flank steak? A: Don’t overcook it (use a thermometer, aim for medium-rare/130-135°F), let it rest for 5-10 minutes after cooking, and always slice it thinly against the grain.

Q: Can I roast the vegetables and steak together on the same pan? A: It’s tricky due to different cooking times and methods. Vegetables need longer roasting; steak needs high heat searing. It’s generally best to cook them separately as outlined (veggies roast while steak sears/rests) for optimal results for each component