Garlic Butter Steak with Brussels Sprouts and Butternut Squash: A Flavorful and Healthy Fall Feast

I vividly remember the first time I made this dish. It was autumn, the air was crisp, and the farmers’ markets were overflowing with vibrant produce. I was craving something warm, comforting, and satisfying, a meal that celebrated the flavors of the season. This Garlic Butter Steak with Brussels Sprouts and Butternut Squash was the perfect answer. The combination of tender, seared steak, crispy Brussels sprouts with their slightly nutty flavor, and the sweet, roasted butternut squash, all bathed in a luscious, fragrant garlic butter sauce, was simply divine. It tasted like a restaurant-quality meal, yet it was surprisingly easy to make at home. This recipe is absolutely perfect for beginner cooks because it’s relatively simple, can be prepped ahead of time (saving you precious time on busy weeknights), and is a healthy and delicious way to enjoy a well-balanced, complete meal. It’s a fantastic way to impress your family or friends with your culinary skills without spending hours slaving away in the kitchen.

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This recipe is tailor-made for beginner cooks because it breaks down the cooking process into manageable, easy-to-follow steps. We’re essentially roasting some vegetables (a basic and essential cooking technique that every home cook should master), searing a steak (with some helpful tips to ensure perfect results every time!), and then creating a simple yet incredibly flavorful garlic butter sauce that elevates the entire dish. It’s a time-efficient meal, perfect for busy weeknights when you crave a healthy and satisfying dinner but don’t have a lot of time to cook. And the health benefits are significant! Flank steak, while flavorful, is a relatively lean cut of beef, providing a good source of protein. Brussels sprouts are a nutritional powerhouse, packed with fiber, vitamins (especially Vitamin C and Vitamin K), and antioxidants. Butternut squash provides complex carbohydrates, which provide sustained energy, as well as fiber, vitamins, and antioxidants. This recipe is a delicious and nutritious way to enjoy a complete and balanced meal that’s both satisfying and good for you.

Ingredients and Preparation (A Deeper Dive into Deliciousness)

This recipe serves 4 people generously. You can easily double or triple the recipe if you’re feeding a larger crowd or want to have leftovers for meal prepping.

Ingredients (The Stars of the Show):

Roasted Butternut Squash:

• 3 cups butternut squash, peeled, seeded, and cubed (about 1-inch cubes) – Butternut squash adds a subtle sweetness and creamy texture to the dish. Choose a firm squash with smooth skin. For detailed instructions on how to peel, seed, and cube butternut squash, you can find many helpful videos and articles online.
• 1 tablespoon olive oil – Olive oil helps the squash to roast evenly and adds a subtle flavor. You can also use other cooking oils with a high smoke point, such as avocado oil or grapeseed oil.
• Salt and freshly ground black pepper to taste – Salt and pepper are essential for enhancing the flavors of the squash. Be generous with the seasoning!

Roasted Brussels Sprouts:

• 12 ounces Brussels sprouts, trimmed and halved (or quartered if large) – Brussels sprouts add a slightly nutty flavor and a satisfying crunch to the meal. Choose Brussels sprouts that are firm and bright green. Trim the ends and remove any yellow or wilted leaves before halving or quartering them.
• 1 tablespoon olive oil – Olive oil helps the Brussels sprouts to roast evenly and adds a subtle flavor.
• Salt and freshly ground black pepper to taste – Salt and pepper are essential for enhancing the flavors of the Brussels sprouts.

Steak:

• 1 pound flank steak – Flank steak is a flavorful and relatively lean cut of beef that is perfect for searing. Look for a flank steak that is well-marbled with fat, as this will add flavor and tenderness.
• ¼ teaspoon smoked paprika – Smoked paprika adds a smoky and slightly sweet flavor to the steak.
• ¼ teaspoon chili powder – Chili powder adds a subtle warmth and depth of flavor to the steak.
• ¼ teaspoon salt (or more, to taste) – Salt is essential for enhancing the flavors of the steak. Be generous with the salt, but don’t overdo it.
• Freshly ground black pepper to taste – Freshly ground black pepper adds a touch of heat and complexity to the steak.
• 2 tablespoons olive oil – Olive oil is used to sear the steak and helps to create a nice crust.
• 3 tablespoons butter – Butter adds richness and flavor to the garlic butter sauce.
• 5 cloves garlic, minced – Garlic adds a pungent and savory flavor that is essential to the garlic butter sauce. Freshly minced garlic provides the best flavor.
• ¼ ounce fresh thyme – Fresh thyme adds a fragrant and herbaceous note to the garlic butter sauce. You can also use dried thyme, but fresh herbs are always preferable when available.

Alternatives and Flexibility (Making it Your Own Culinary Masterpiece):

• Vegetable Medley (The Veggie Powerhouse): Feel free to add other vegetables to the roasted vegetable medley for added nutrients, flavor, and visual appeal. Diced carrots, red onion wedges, sweet potato cubes, or even broccoli florets are all great additions. Adjust roasting times as needed depending on the vegetables you choose.
• Steak Substitutes (The Protein Options): You can substitute the flank steak with other cuts of beef, such as sirloin, ribeye, or even hanger steak. Adjust cooking times accordingly depending on the thickness of the steak. You can also use chicken breast or pork tenderloin as a substitute for beef.
• Herb Infusions (The Aromatic Touch): Rosemary, oregano, or even a combination of herbs can be used instead of thyme for a different flavor profile. Experiment with different herbs to find your favorite combination.
• Spice It Up (The Heat Factor): For a spicy kick that will awaken your taste buds, add a pinch of red pepper flakes to the steak seasoning or the garlic butter sauce. You can also add a dash of cayenne pepper or a few drops of hot sauce.

Step-by-Step Instructions (With Extra Tips and Tricks for Culinary Success)

Roasted Butternut Squash (The Sweet and Creamy Component):

1. Preheat the Oven (The Roasting Begins): Preheat your oven to 400°F (200°C).
2. Prepare the Squash (The Prep Work): Peel, seed, and cube the butternut squash into approximately 1-inch cubes. Uniformly sized cubes will ensure that the squash roasts evenly.
3. Season the Squash (The Flavor Foundation): In a large bowl, toss the cubed butternut squash with olive oil, salt, and freshly ground black pepper. Make sure the squash is well-coated with the oil and seasoning.
4. Roast the Squash (The Transformation): Spread the squash on a parchment paper-lined baking sheet in a single layer, without overcrowding. Roasting the squash in a single layer allows it to caramelize and become tender. Roast in the preheated oven for about 30 minutes, or until the squash is tender and slightly caramelized. You can test the doneness of the squash by piercing it with a fork – it should be easily pierced.

Roasted Brussels Sprouts (The Crispy and Nutty Element):

1. Preheat the Oven (The Roasting Continues): If you’re roasting the Brussels sprouts at the same time as the butternut squash, you don’t need to adjust the oven temperature.
2. Prepare the Brussels Sprouts (The Prep Work): Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves. Slice all Brussels sprouts in half (or quartered if they are large). Halving or quartering the Brussels sprouts ensures that they cook evenly and become crispy.
3. Season the Brussels Sprouts (The Flavor Infusion): In a medium bowl, toss the Brussels sprouts with olive oil, salt, and freshly ground black pepper. Make sure the Brussels sprouts are well-coated with the oil and seasoning.
4. Roast the Brussels Sprouts (The Crispy Finish): Spread the Brussels sprouts on a parchment paper-lined baking sheet in a single layer, without overcrowding. Roast in the preheated oven for 20-30 minutes, or until the Brussels sprouts are tender and slightly crispy. The edges of the leaves should be slightly browned.

Steak (The Protein Powerhouse):

1. Season the Steak (The Flavor Base): Season the flank steak on both sides with smoked paprika, chili powder, salt, and freshly ground black pepper. Be generous with the seasoning – it really brings out the flavor of the steak.
2. Sear the Steak (The Crust Creation): Heat an empty large cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through evenly, which is essential for a good sear. Add 2 tablespoons of olive oil to the hot skillet. Add the whole flank steak to the skillet and cook on medium heat for 5 minutes, without moving it at all. This allows the steak to develop a nice crust.
3. Cook the Steak to Your Liking (The Temperature Guide): Flip the flank steak over to the other side, reduce the heat to low-medium, and cook for about 5 minutes or more, until the steak is cooked to your liking. Use a meat thermometer to check the internal temperature. For medium-rare, the thermometer should register 130°F (54°C). For medium, it should register 145°F (63°C). The FDA-recommended safe internal cooking temperature for steak is 145°F (63°C), but many people prefer their steak cooked to a lower temperature for optimal tenderness and flavor.
4. Slice the Steak (The Tenderness Secret): Remove the steak from the skillet to a plate and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak. Slicing the steak against the grain into thin strips, about 1-inch wide, further enhances its tenderness.
5. Make the Garlic Butter Sauce (The Flavor Bomb): To the same, now empty, cast-iron skillet (no need to clean it!), add the butter and minced garlic. Cook on low-medium heat for about 1 or 2 minutes, or until the garlic softens and becomes fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Coat the Steak (The Flavor Infusion): Add the cooked and sliced flank steak and fresh thyme to the skillet with the garlic butter sauce. Toss the steak gently to coat it thoroughly with the sauce and cook for a minute or two to warm it through. Remove from heat.
7. Combine and Serve (The Grand Finale): Add the roasted butternut squash and roasted Brussels sprouts to the skillet with the cooked flank steak. Toss everything together gently to warm the vegetables and coat them with the garlic butter sauce. If you used a large skillet, everything should fit comfortably. If not, you may need to work in batches. Top with more fresh thyme for garnish. Season with salt and freshly ground black pepper to taste before serving. Serve immediately while everything is warm and delicious.

Beginner Tips and Notes (Words of Wisdom from the Kitchen)

• Prepping the Vegetables (The Time-Saving Trick): You can peel, seed, and cube the butternut squash and trim and halve (or quarter) the Brussels sprouts ahead of time and store them in the refrigerator until you’re ready to roast them. This will save you valuable time on the day you’re cooking, especially if you’re preparing this meal for a weeknight dinner.
• Don’t Overcrowd the Baking Sheets (The Crispiness Key): Make sure the vegetables are spread out in a single layer on the baking sheets, without overcrowding. Overcrowding will cause the vegetables to steam instead of roast, and they won’t get crispy and caramelized. Use two baking sheets if necessary.
• Checking the Steak’s Doneness (The Temperature Guide): Using a meat thermometer is the most reliable way to ensure that your steak is cooked to your liking. Insert the thermometer into the thickest part of the steak to get an accurate reading. Remember that the internal temperature will continue to rise slightly after you remove the steak from the heat, so take that into account when determining when to pull it from the skillet.
• Searing the Steak (The Crust Creation): Searing the steak in a hot cast-iron skillet is absolutely essential for developing a nice, flavorful crust. Make sure the skillet is thoroughly heated before adding the steak, and don’t move the steak around too much while it’s searing. Let it sit undisturbed for several minutes to allow the crust to form.

Serving Suggestions (The Perfect Pairings to Elevate Your Meal)

This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a complete and satisfying meal on its own, providing a perfect balance of protein, vegetables, and healthy fats. However, it can also be served with a variety of sides to elevate the dish and create a more substantial meal.

Complementary Sides (The Delicious Additions):

• Mashed Potatoes or Sweet Potatoes (The Comfort Classic): Creamy mashed potatoes or mashed sweet potatoes are a classic accompaniment to steak and vegetables. They add a comforting and starchy element to the meal.
• Quinoa or Rice (The Grain Bowl Addition): Quinoa or rice provides a healthy and satisfying grain that complements the flavors of the steak and vegetables. You can also use other grains, such as farro or barley.
• A Side Salad with a Light Vinaigrette (The Refreshing Contrast): A simple side salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing provides a refreshing contrast to the richness of the steak and vegetables. The acidity of the vinaigrette cuts through the richness and cleanses the palate.
• Crusty Bread for Soaking Up the Garlic Butter Sauce (The Flavor Sponge): Crusty bread, such as a baguette or sourdough loaf, is perfect for soaking up the delicious garlic butter sauce that coats the steak and vegetables. It adds a satisfying and flavorful element to the meal.

Storage Tips (Keeping it Fresh and Flavorful for Later)

Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until heated through. Reheating in the oven or toaster oven is generally preferable to microwaving, as it will help to maintain the crispiness of the Brussels sprouts and the texture of the steak. You can also freeze leftover steak and vegetables for longer storage. Wrap individual portions tightly in plastic wrap and place them in a freezer bag. Frozen steak and vegetables can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion (A Delicious Farewell and a Call to Culinary Action)

This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a perfect example of how simple ingredients and easy techniques can create a truly delicious and impressive meal that’s perfect for any occasion. It’s a fantastic option for a weeknight dinner, a special occasion, or any time you want a flavorful, healthy, and satisfying meal. The combination of tender steak, crispy Brussels sprouts, sweet butternut squash, and a luscious garlic butter sauce is simply irresistible. Don’t be afraid to experiment with the recipe and add your own personal touch. Try different vegetables, cuts of meat, or herbs to create your own signature version of this delightful dish. And most importantly, have fun in the kitchen! Cooking should be an enjoyable and creative experience, not a chore.

Now, I encourage you to try this recipe – you won’t be disappointed! Share your culinary creations and any variations you come up with in the comments below – I’d love to hear about your cooking adventures! Did you add any special ingredients? Did you try a different cut of steak? What did your family or friends think? Let me know!