Ingredients
Roasted Butternut Squash
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Roasted Brussels Sprouts
- 12 oz Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
Steak and Garlic Butter Sauce
- 1 lb flank steak
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt (or more to taste)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1/4 ounce fresh thyme
Instructions
- Preheat and Prepare Butternut Squash: Preheat your oven to 400°F (204°C). Peel, seed, and cube the butternut squash. Toss the squash in a large bowl with 1 tablespoon olive oil, salt, and pepper until evenly coated.
- Roast Butternut Squash: Spread the squash in a single layer on a parchment-lined baking sheet, avoiding overcrowding. Roast on the middle rack for about 30 minutes until tender and lightly caramelized. Remove from the oven and set aside.
- Prepare Brussels Sprouts: Trim the ends and remove any yellow outer leaves from the Brussels sprouts. Slice them in half. Toss in a medium bowl with 1 tablespoon olive oil, salt, and pepper.
- Roast Brussels Sprouts: Spread them evenly on a parchment-lined baking sheet. Roast alongside the butternut squash in the preheated 400°F oven for 20-30 minutes until tender and crisp on the edges. Remove from the oven.
- Season Flank Steak: Pat dry the flank steak and season both sides with smoked paprika, chili powder, salt, and freshly ground black pepper generously.
- Heat Skillet and Sear Steak: Preheat a large cast-iron skillet over medium heat for 2 minutes to ensure it is hot. Add 2 tablespoons olive oil and place the flank steak in the skillet. Cook undisturbed for 5 minutes to develop a good sear.
- Cook Steak to Desired Doneness: Flip the steak, reduce heat to medium-low, and cook for an additional 5 minutes or longer, depending on your preferred doneness. For medium-rare aim for an internal temperature of 130°F; for medium, 145°F.
- Rest and Slice Steak: Remove the steak from the skillet and let it rest briefly on a plate. Then slice against the grain into thin 1-inch wide strips.
- Make Garlic Butter Sauce: In the same empty skillet, add 3 tablespoons butter and minced garlic. Cook on medium-low heat for 1-2 minutes until garlic softens and becomes fragrant but not browned.
- Combine Steak and Sauce: Return the sliced steak to the skillet with the garlic butter and add fresh thyme leaves. Stir gently on low heat for 1-2 minutes to coat the steak thoroughly with the sauce. Remove from heat.
- Warm Vegetables with Steak: Add the roasted butternut squash and Brussels sprouts to the skillet with the steak and garlic butter. Warm everything together over low heat, mixing gently to combine flavors. If skillet is not large enough, do this in batches.
- Final Seasoning: Garnish with additional fresh thyme and adjust seasoning with salt and freshly ground black pepper as desired before serving.
Notes
- Make sure not to overcrowd the vegetables on the baking sheets to ensure proper roasting and caramelization.
- Resting the steak before slicing helps retain its juices and tenderness.
- Adjust the chili powder and smoked paprika according to your spice preference.
- Use a meat thermometer for precise doneness of the steak.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American