Garlic Butter Steak Brussels Squash

This hearty garlic butter steak with brussels sprouts and butternut squash is the ultimate autumn comfort food on a plate. When the weather turns crisp, this balanced meal delivers rich flavors while keeping dinner surprisingly simple. The combination of tender flank steak, garlicky butter sauce, crunchy brussels sprouts, and sweet butternut squash creates a restaurant-quality meal right at home.

I first created this recipe when trying to impress my in-laws during their fall visit. The combination of colors on the plate was so beautiful that it's become our traditional Sunday dinner throughout autumn and winter months.

Ingredients

• Flank steak: Provides excellent flavor while remaining tender when cooked properly. Choose a piece with even thickness for consistent cooking.
• Butternut squash: Adds natural sweetness and a velvety texture when roasted. Look for squash with a matte skin without green streaks.
• Brussels sprouts: Create necessary crunch and slight bitterness that balances the rich steak. Select tight, firm sprouts of similar size.
• Butter: Forms the foundation of the sauce. Use unsalted to control sodium levels.
• Fresh garlic cloves: Provide aromatic depth. Mince just before cooking for maximum flavor.
• Fresh thyme sprigs: Bring earthy notes that complement both meat and vegetables. Fresh is significantly better than dried here.
• Smoked paprika and chili powder: Create a subtle crust on the steak. Spanish smoked paprika offers the richest flavor.
• Olive oil: Helps vegetables caramelize properly in the oven. Use extra virgin for best results.

Step-by-Step Instructions

Prepare the butternut squash:

Begin by peeling, seeding and cubing the squash into uniform 1-inch pieces. Toss thoroughly with olive oil and season with salt and pepper. Arrange in a single layer on a parchment-lined baking sheet. Roast at 400°F for about 30 minutes until the edges begin to caramelize but the centers remain tender. The parchment prevents sticking and makes cleanup easier.

Roast the brussels sprouts:

Trim the woody ends and slice each sprout in half lengthwise. Toss with olive oil, salt and pepper until each piece is coated. Spread them cut-side down on a parchment-lined baking sheet. Roast at 400°F for 20-30 minutes until the edges turn dark golden brown and crispy while the insides become tender. The caramelization is crucial for developing their nutty flavor.

Season and sear the steak:

Season the flank steak generously with smoked paprika, chili powder, salt and freshly ground black pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Add olive oil and place the steak in the pan without moving it for 5 minutes to develop a proper crust. Flip once and cook for another 5 minutes or until it reaches your desired doneness. Let the steak rest for maximum tenderness.

Create the garlic butter sauce:

In the same skillet where you cooked the steak, add butter and minced garlic over low-medium heat. Stir constantly to prevent the garlic from burning as it softens and becomes fragrant, about 1-2 minutes. The residual heat and fond from the steak infuse the sauce with incredible flavor.

Combine and finish:

Slice the rested steak against the grain into thin strips. Return the sliced steak to the skillet with the garlic butter sauce, adding fresh thyme. Coat the meat thoroughly in the sauce. Add the roasted vegetables to warm them through. Season to taste with additional salt and pepper if needed.

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My husband requests this dish constantly during fall months. The first time I made it, our toddler who typically refuses vegetables ate every brussels sprout on her plate. That moment convinced me this recipe was truly special and worth keeping in our regular rotation.

Smart Substitutions

If butternut squash feels too intimidating to prep, pre-cut options from the produce section work perfectly. Sweet potatoes also make an excellent substitute with a similar roasting time. For brussels sprouts haters, broccoli florets can be used instead, though reduce the roasting time to about 15-20 minutes.

Timing Is Everything

The brilliance of this recipe lies in how the components come together at the perfect moment. Start the butternut squash first, then begin the brussels sprouts about 5-10 minutes later. While the vegetables roast, prepare and cook the steak. This staggered approach ensures everything finishes around the same time.

Serving Suggestions

This complete meal stands beautifully on its own, but a simple green salad with a light vinaigrette makes a refreshing side. For special occasions, serve with crusty bread to soak up the incredible garlic butter sauce. A medium-bodied red wine like Merlot or Pinot Noir complements the flavors perfectly.

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Recipe FAQs

→ What cut of steak works best for this dish?

Flank steak is ideal as it cooks quickly and absorbs flavors well. However, you could substitute with skirt steak, hanger steak, or sirloin if preferred. The key is to not overcook it and to slice against the grain for maximum tenderness.

→ Can I prepare any components ahead of time?

Yes! The butternut squash and Brussels sprouts can be roasted up to 2 days ahead and refrigerated. Simply reheat them with the steak and garlic butter. You can also prep the vegetables (peeling, cubing squash and trimming sprouts) a day in advance to save time.

→ How do I know when the steak is cooked to the right temperature?

For best results, use a meat thermometer. For medium-rare, aim for 130°F, and for medium, 145°F (which is the FDA-recommended safe internal temperature). Remember that the steak will continue cooking slightly after removing from heat.

→ Can I make this dish with other vegetables?

Absolutely! You can substitute sweet potatoes for butternut squash, or use broccoli, cauliflower, or asparagus instead of Brussels sprouts. The key is choosing vegetables that roast well and complement the savory steak and garlic butter flavors.

→ What's the best way to slice flank steak?

Always slice flank steak against the grain (perpendicular to the muscle fibers) into thin strips. This shortens the tough muscle fibers, making each bite more tender and easier to chew. Aim for slices about 1/4 to 1/2 inch thick.

→ How can I ensure my Brussels sprouts aren't bitter?

Roasting Brussels sprouts at high heat (400°F) caramelizes their natural sugars, reducing bitterness. Make sure to trim the ends, remove any discolored outer leaves, and cut them in half to expose more surface area for caramelization. Don't overcrowd the baking sheet, as this prevents proper browning.