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