Garlic Butter Steak with Vegetables (Printable Version)
Flank steak in garlic butter with roasted Brussels sprouts and butternut squash - a perfect balance of savory flavors and textures.
# Ingredients:
→ Roasted Butternut Squash
01 -
3 cups butternut squash, peeled, seeded, and cubed
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Roasted Brussels Sprouts
05 -
12 oz Brussels sprouts, trimmed and halved
06 -
1 tablespoon olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Steak
09 -
1 lb flank steak
10 -
¼ teaspoon smoked paprika
11 -
¼ teaspoon chili powder
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
2 tablespoons olive oil
15 -
3 tablespoons butter
16 -
5 cloves garlic, minced
17 -
¼ ounce fresh thyme
# Steps:
01 -
Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the squash in a large bowl with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet without overcrowding.
02 -
Place the baking sheet on the middle oven rack and roast in the preheated oven for approximately 30 minutes. Remove from the oven and set aside.
03 -
Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each sprout in half. In a medium bowl, toss with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet.
04 -
Roast the Brussels sprouts at 400°F (200°C) on the middle oven rack for 20-30 minutes. These can be roasted simultaneously with the butternut squash. Remove from the oven and set aside.
05 -
Season the flank steak on both sides with smoked paprika, chili powder, salt, and freshly ground black pepper. Adjust the salt as needed.
06 -
Heat a large empty cast-iron skillet over medium heat for 2 minutes. Add olive oil and then sear the steak on medium heat for 5 minutes without moving it to develop a crust.
07 -
Flip the steak, reduce the heat to low-medium, and cook for an additional 5 minutes or until the desired doneness is achieved (130°F/54°C for medium-rare, 145°F/63°C for medium). Remove from the skillet and slice against the grain into 1-inch strips.
08 -
To the same skillet, add butter and minced garlic. Cook on low-medium heat for 1-2 minutes until garlic softens.
09 -
Add the sliced steak back to the skillet, along with fresh thyme. Coat thoroughly in the garlic butter sauce. Add the roasted butternut squash and Brussels sprouts to the skillet. Stir gently and warm through on low heat. Adjust seasoning with salt and black pepper.
# Notes:
01 -
Use a thermometer for precise steak doneness.