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Garlic Butter Steak Squash Sprouts (Printable Version)

Seared steak meets roasted sprouts and squash, all tossed in garlic butter for a flavorful, cozy autumn dinner.

# Ingredients:

→ Roasted Butternut Squash

01 - 3 cups butternut squash, peeled, seeded, cut into 2 cm cubes
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste

→ Roasted Brussels Sprouts

05 - 340 g Brussels sprouts, trimmed and halved
06 - 1 tablespoon olive oil
07 - Salt, to taste
08 - Black pepper, to taste

→ Steak

09 - 450 g flank steak
10 - 0.25 teaspoon smoked paprika
11 - 0.25 teaspoon chili powder
12 - 0.25 teaspoon salt
13 - Black pepper, freshly ground, to taste
14 - 2 tablespoons olive oil
15 - 3 tablespoons unsalted butter
16 - 5 cloves garlic, minced
17 - 7 g fresh thyme sprigs

# Steps:

01 - Preheat the oven to 200°C. In a large bowl, toss the cubed butternut squash with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet lined with parchment paper, ensuring they do not overlap. Roast on the middle rack for 30 minutes until tender and golden. Remove from oven and set aside.
02 - While the squash is roasting, trim the ends and halve the Brussels sprouts. Toss with olive oil, salt, and black pepper in a bowl. Spread evenly on another parchment-lined baking tray. Roast at 200°C for 20–30 minutes, or until the sprouts are deeply golden and crisp-tender. Remove from oven.
03 - Pat the flank steak dry with paper towels. Season both sides with smoked paprika, chili powder, salt, and a generous grind of black pepper.
04 - Heat a large cast-iron skillet over medium heat for 2 minutes. Add olive oil and sear the steak for 5 minutes without moving it to develop a rich crust. Flip and cook on the other side for an additional 5 minutes or until a thermometer inserted in the thickest part reads 54°C for medium-rare or 63°C for medium. Adjust timing for preferred doneness.
05 - Transfer the steak to a plate and let it rest for 5 minutes. Slice across the grain into thin strips, approximately 2.5 cm wide.
06 - In the same skillet over low-medium heat, melt the butter. Add minced garlic, cooking gently for 1–2 minutes until softened and fragrant without browning.
07 - Add the sliced steak back to the skillet, sprinkle in fresh thyme leaves, and toss to thoroughly coat with the garlic butter. Cook for 1–2 minutes to warm through.
08 - Add roasted butternut squash and Brussels sprouts to the skillet with the steak. Combine over low heat until evenly heated. Garnish with additional thyme and adjust seasoning with salt and pepper if desired before serving.

# Notes:

01 - For even roasting, cut vegetables into uniform sizes and avoid overcrowding the baking trays.
02 - Resting the steak before slicing helps retain moisture and improves tenderness.

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