Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a delicious and satisfying meal that’s perfect for a cozy dinner at home. Here’s a simple recipe to make this flavorful dish:
Garlic Butter Steak is a savory and indulgent dish that combines the rich flavors of tender steak with a luscious garlic-infused butter sauce. This mouthwatering meal is a favorite among steak lovers for its simplicity, bold taste, and the rich aroma that fills the kitchen while it cooks.
Garlic Butter Steak is often served alongside classic sides such as roasted vegetables, mashed potatoes, or a light salad, which perfectly complement the richness of the dish. For added presentation and flavor, you might garnish the steak with fresh herbs or a sprinkle of flaky sea salt.
This dish is not only a beautiful centerpiece for a special dinner or a cozy weeknight meal but also showcases the epitome of comfort food. Each bite is a satisfying explosion of savory goodness, where the robust flavor of the steak harmonizes beautifully with the aromatic garlic butter. Whether you’re cooking for family or hosting friends, Garlic Butter Steak is sure to be a hit, leaving everyone wanting more of its deliciously rich and buttery appeal.
Ingredients:
- Roasted Butternut Squash
- 3 cups butternut squash peeled, seeded, cubed
- 1 tablespoon olive oil
- salt and pepper
- Roasted Brussels sprouts
- 12 oz Brussels sprouts
- 1 tablespoon olive oil
- salt and pepper
- Steak
- 1 lb flank steak
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- black pepper freshly ground, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- ¼ ounce fresh thyme
Instructions:Roasted Butternut Squash
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.
In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven.
Roasted Brussels sprouts
Preheat oven to 400 F. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.
Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. You can roast them at the same time you roast butternut squash. Remove from oven.
Steak
Season the flank steak on both sides with ¼ teaspoon of smoked paprika, ¼ teaspoon of chili powder, and season generously with salt and freshly ground black pepper. You can use more than ¼ teaspoon of salt.
Heat an empty large cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add the whole flank steak and cook on medium heat for 5 minute
