Short description

I bring together juicy garlic butter–coated flank steak, tender roasted Brussels sprouts, and sweet butternut squash for an autumn-inspired, one-skillet feast that balances protein, veggies, and bold flavor.

Garlic Butter Steak with Brussels Sprouts and Butternut SquashGarlic Butter Steak with Brussels Sprouts and Butternut Squash

Why You’ll Love This Recipe

I love how this dish delivers steakhouse comfort with minimal effort. The garlic butter sauce is rich and flavorful, the steak stays tender when sliced against the grain, and the roasted vegetables add texture and color—all with pantry-friendly ingredients and one pan to clean.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled, seeded, cubed
Olive oil
Salt and pepper
Brussels sprouts, trimmed and halved
Flank steak
Smoked paprika
Chili powder
Freshly ground black pepper
Butter
Fresh garlic, minced
Fresh thyme

Directions

Preheat the oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread it on a parchment-lined baking sheet and roast for about 30 minutes until tender and lightly browned.
On a separate parchment-lined tray, toss Brussels sprouts with olive oil, salt, and pepper. Roast at 400°F for 20–30 minutes until crispy on the edges.
Rub both sides of the flank steak with smoked paprika, chili powder, salt, and freshly ground black pepper.
Heat a cast-iron skillet over medium heat for 2 minutes. Add olive oil, then sear the steak for about 5 minutes per side for medium-rare or longer for desired doneness. Remove the steak and let it rest before slicing thinly against the grain.
Lower the heat and add butter and minced garlic to the same skillet. Sauté for 1–2 minutes until fragrant. Return the sliced steak to the skillet along with fresh thyme, stirring to coat in the garlic butter.
Add the roasted squash and Brussels sprouts to the skillet and mix everything until warmed through. Taste and adjust seasoning if needed.

Servings and timing

Servings: 4
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes

Variations

Swap in sweet potatoes for the butternut squash for a slightly different sweetness.
Use skirt or hanger steak if flank steak isn’t available.
Add garlic powder to the vegetables before roasting for more depth of flavor.
Sprinkle fresh parsley or scallions on top for a fresh finish.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over low heat with a splash of water or broth, or microwave gently until warmed through.

FAQs

How do I get my steak tender?

I always slice flank steak against the grain to shorten the muscle fibers, which keeps each bite tender.

Can I use another cut of steak?

Yes, I sometimes use skirt or hanger steak and adjust the cooking time based on thickness.

What oven temperature is best for the veggies?

I roast both the squash and Brussels sprouts at 400°F to achieve caramelization and even cooking.

How should I season the veggies for more flavor?

I usually use olive oil, salt, and pepper, but I like adding garlic powder or thyme before roasting too.

Can I make this gluten-free or dairy-free?

It’s naturally gluten-free. To make it dairy-free, I substitute the butter with olive oil or a dairy-free butter alternative.

Conclusion

I love how this one-pan recipe brings together hearty steak, caramelized squash, and crisp Brussels sprouts in a rich garlic butter sauce. It’s cozy enough for a weekend dinner but easy enough for a weeknight—plus, the leftovers are just as satisfying.