Garlic Butter Steak Squash Sprouts

Garlic Butter Steak with Brussels Sprouts and Butternut Squash is the perfect cozy dinner for fall. Tender steak bathes in garlicky butter and fresh thyme while crisp Brussels sprouts bring crunch and roasted butternut squash adds a touch of natural sweetness. This hearty meal is a go-to when I want to serve a balanced dish that feels both comforting and a little bit special.

I stumbled on this combo last autumn and my whole family devoured it. Now I pull it out for chilly weeknights when we need some colorful comfort food.

Ingredients

• Butternut squash: choose a firm squash with deep orange flesh for the best natural sweetness and nutrient punch
• Olive oil: a good fruity oil helps everything caramelize and adds flavor
• Salt and pepper: enhance all the other flavors and tie the dish together
• Brussels sprouts: look for small to medium bright green sprouts for maximum crisp and tenderness
• Flank steak: try to find one with some marbling or ask your butcher for a fresh cut for juiciness
• Smoked paprika: gives the steak a deep smoky aroma opt for fresh ground if possible
• Chili powder: warms the seasoning and complements the natural sweetness of the squash
• Butter: use real unsalted butter for that signature rich garlic sauce
• Garlic: fresh cloves make a world of difference look for plump firm bulbs
• Fresh thyme: brightens the flavor and complements all the autumn elements a few sprigs go a long way

Step-by-Step Instructions

Prepare the Butternut Squash:

Start by peeling the squash then halve it and scoop out the seeds. Cut into bite-sized cubes for even roasting. Toss with olive oil salt and pepper making sure every piece is coated. Spread on a parchment-lined baking sheet in a single layer to promote caramelization. Roast in a preheated oven at four hundred degrees Fahrenheit for about thirty minutes until fork tender and golden on the edges.

Roast the Brussels Sprouts:

Trim the ends off the Brussels sprouts and remove any yellow leaves. Slice each sprout in half for maximum surface crisp. Drizzle with olive oil salt and pepper tossing to coat. Spread in a single layer on a parchment-lined pan. Roast at four hundred degrees Fahrenheit for twenty to thirty minutes until the edges are deeply browned and the insides are just tender.

Season and Cook the Steak:

Generously season both sides of the flank steak with smoked paprika chili powder salt and cracked black pepper. Let it sit at room temperature while you finish prepping the veggies so the seasoning works in. Place a large cast-iron skillet on medium heat and let it get hot for about two minutes. Drizzle in olive oil and add the steak searing undisturbed for five minutes to develop a deep crust. Flip to the other side and lower the heat. Cook until your preferred doneness using a thermometer to check. Rest the steak on a plate for five minutes then slice thinly across the grain for tenderness.

Make the Garlic Butter Sauce:

In the same skillet drop in butter and minced garlic. Cook gently over low-medium heat just until the garlic is fragrant and softened. This creates a fragrant golden sauce that is the base of the dish.

Finish and Combine:

Return the sliced steak to the garlic butter and add fresh thyme leaves. Toss everything in the skillet so each piece is coated. Gently fold in the roasted squash and Brussels sprouts heating until just warmed through and fragrant. Taste and adjust seasoning with salt and black pepper. Serve straight from the skillet and top with more thyme if you like.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The veggies retain their flavor and the steak stays tender when reheated gently over low heat. If you want to freeze portions let everything cool completely before sealing to preserve freshness and texture.

Ingredient Substitutions

If you cannot find butternut squash try sweet potato cubes or pumpkin for a similar sweetness and color. Hanger steak or skirt steak works if flank is unavailable stick with quick-cooking cuts. For an herby twist swap in rosemary or sage instead of thyme.

Serving Suggestions

Plate over a bed of creamy polenta or mashed potatoes for extra comfort. Add a squeeze of fresh lemon before serving to brighten up the flavors. This dish pairs well with a simple green salad and a warm bread roll.

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Cultural and Seasonal Inspiration

This meal is inspired by American autumn harvest cooking when squash and Brussels sprouts are at their peak. The garlic butter sauce reflects old-fashioned steakhouse style but the colorful roasted vegetables make it fresher and more modern. It is always a hit at family gatherings from Sunday suppers to Thanksgiving weeknights.

Recipe FAQs

→ How do I ensure the steak stays tender?

Let the steak rest after cooking, and always slice against the grain into thin strips. This keeps each bite tender and juicy.

→ Can I substitute the flank steak?

Yes, sirloin or flat iron steaks both work well thanks to their similar texture and flavor profile. Just adjust the cooking time as needed.

→ What’s the right doneness for this dish?

Medium-rare to medium (130–145°F) is ideal for a juicy bite, but cook to your personal preference using a meat thermometer.

→ Can I roast the veggies ahead of time?

Absolutely. Both Brussels sprouts and squash can be roasted in advance and reheated briefly in the skillet before serving.

→ How do I enhance the garlic butter flavor?

Use fresh garlic cloves and finish with aromatic fresh thyme for a fuller, more balanced garlic-infused butter sauce.

→ Is this dish suitable for meal prep?

Yes, it stores well in airtight containers and reheats easily, making it a tasty option for next-day lunches or dinners.