Description
A hearty one-skillet meal with garlic butter–coated flank steak, roasted Brussels sprouts, and sweet butternut squash. Packed with flavor and perfect for an easy yet elegant dinner.
Ingredients
Butternut squash, peeled, seeded, and 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
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a parchment-lined tray for 30 minutes until tender and browned.
- On a separate tray, toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–30 minutes until crispy and golden.
- Rub both sides of flank steak with smoked paprika, chili powder, salt, and pepper.
- Heat a cast-iron skillet over medium heat. Add olive oil and sear steak 5 minutes per side for medium-rare, or until desired doneness. Remove and rest before slicing thinly against the grain.
- Lower heat and add butter and garlic to the skillet. Sauté 1–2 minutes until fragrant.
- Return sliced steak to the skillet. Add fresh thyme and toss to coat in garlic butter.
- Add roasted squash and Brussels sprouts. Stir to combine and heat through. Adjust seasoning if needed. Serve warm.
Notes
- Use sweet potatoes instead of squash for variation.
- Sub skirt or hanger steak if flank isn’t available.
- Add garlic powder to veggies before roasting for extra flavor.
- Top with chopped parsley or scallions for freshness.
- Store leftovers up to 3 days; reheat gently in skillet or microwave.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Skillet + Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 95mg
