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Roasted Butternut Squash, Brussels Sprouts, and Flank Steak Dinner Recipe

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4.3 from 4 reviews

This hearty and flavorful recipe combines roasted butternut squash and Brussels sprouts with perfectly seared flank steak coated in a garlic butter thyme sauce. The vegetables are roasted to caramelized perfection, while the steak is seasoned with smoked paprika and chili powder for a smoky, mildly spicy kick. Ideal for a nutritious and satisfying dinner, this dish offers a delicious blend of roasted vegetables and tender meat all cooked on the stovetop and in the oven.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Butternut Squash

  • 3 cups butternut squash, peeled, seeded, cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Brussels Sprouts

  • 12 oz Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Flank Steak and Sauce

  • 1 lb flank steak
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt (plus extra to season steak)
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 5 cloves garlic, minced
  • 1/4 ounce fresh thyme

Instructions

  1. Preheat Oven and Prepare Butternut Squash: Preheat your oven to 400°F. Make sure your butternut squash is peeled, seeded, and cut into cubes. Toss the cubes with 1 tablespoon olive oil, salt, and pepper in a large bowl.
  2. Roast Butternut Squash: Spread the squash evenly on a parchment paper-lined baking sheet without overcrowding. Roast in the middle rack of the oven for about 30 minutes until tender and caramelized. Remove from the oven and set aside.
  3. Prepare Brussels Sprouts: While the squash roasts, trim ends and remove any yellow leaves from the Brussels sprouts, then slice them in half. Toss them with 1 tablespoon olive oil, salt, and pepper in a medium bowl.
  4. Roast Brussels Sprouts: Spread the Brussels sprouts on another parchment paper-lined baking sheet evenly. Roast in the oven at 400°F for 20 to 30 minutes until browned and tender. You can roast them simultaneously with the butternut squash. Remove from the oven and set aside.
  5. Season Flank Steak: Pat the flank steak dry and season both sides with smoked paprika, chili powder, 1/4 teaspoon salt, and freshly ground black pepper generously.
  6. Preheat Cast-Iron Skillet: Heat a large cast-iron skillet over medium heat for 2 minutes to properly warm it. Add 2 tablespoons of olive oil.
  7. Sear Flank Steak: Place the flank steak in the skillet, cooking over medium heat without moving it for 5 minutes to create a nice sear.
  8. Cook Steak to Desired Doneness: Flip the steak over, reduce heat to low-medium, and cook for another 5 minutes or more until it reaches the desired internal temperature—130°F for medium-rare or 145°F for medium. Remove steak from skillet and place on a plate to rest.
  9. Slice Steak: Slice the rested flank steak thinly across the grain into approximately 1-inch wide strips.
  10. Make Garlic Butter Sauce: In the now-empty cast-iron skillet, add the butter and minced garlic. Cook on low-medium heat for 1 to 2 minutes until the garlic softens and becomes fragrant.
  11. Combine Steak and Sauce: Add the sliced steak and fresh thyme to the skillet, coating the meat with the garlic butter sauce. Warm together over low-medium heat for 1 to 2 minutes. Remove from heat.
  12. Warm Vegetables and Combine: Add the roasted butternut squash and Brussels sprouts to the skillet with the steak. Stir gently to warm all ingredients through. If your skillet is not large enough, do this in batches.
  13. Final Seasoning and Serve: Top with additional fresh thyme and season to taste with salt and freshly ground black pepper. Serve warm, enjoying the perfect fusion of roasted vegetables and savory garlic butter steak.

Notes

  • For best results, use a sharp knife to properly peel and cube the butternut squash.
  • Make sure not to overcrowd the vegetables on the baking sheets for even roasting and caramelization.
  • Let the steak rest after cooking to retain the juices before slicing.
  • Use a meat thermometer to ensure steak is cooked to your preferred doneness safely.
  • You can substitute flank steak with skirt steak or sirloin if preferred.
  • Fresh thyme can be replaced with rosemary or oregano for a different herb flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/roasted-butternut-squash-brussels-sprouts-and-flank-steak-dinner-recipe-2/