Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a delicious dinner packed with fiber (veggies) and protein (steak). This well-balanced Autumn meal is comfort food on a plate. The flank steak is cooked in butter, garlic, and fresh thyme. Brussels sprouts add crunch, while roasted butternut squash provides subtle sweetness to this savory dish.
Ingredients
- 3 cups butternut squash (peeled, seeded, cubed)
- 1 tablespoon olive oil
- salt and pepper
- 12 oz Brussels sprouts
- 1 tablespoon olive oil
- salt and pepper
- 1 lb flank steak
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- black pepper (freshly ground, to taste)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic (minced)
- 1/4 ounce fresh thyme
Directions
- 1
Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed. Here is a very detailed recipe on how to peel, seed, cube, and roast butternut squash.
- 2
Preheat oven to 400 F. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
- 3
Season the flank steak on both sides with 1/4 teaspoon of smoked paprika, 1/4 teaspoon of chili powder, and season generously with salt and freshly ground black pepper. You can use more than 1/4 teaspoon of salt.