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Sink into fall comfort food with Garlic Butter Steak, Brussels Sprouts, and Butternut Squash. Steak gets coated in buttery garlic and thyme, Brussels sprouts add a crunchy bite, and roasted squash brings mellow sweetness. This is my favorite hearty dinner when I’m stuck on what to make and want something cozy but still a little fancy.
I threw these flavors together last fall and everyone in the house went for seconds. Anytime the weather’s cold, I remember this one because it’s easy comfort food that cheers everyone up.
Delicious Ingredients
- Fresh thyme: toss in a few stems for a pop of herby flavor and that real autumn vibe
- Garlic: pick plump bulbs—fresh makes all the difference and brings a fragrant punch
- Butter: real, unsalted is best for making that creamy garlic base
- Chili powder: warms up the flavors and lets the squash’s sweetness shine
- Smoked paprika: gives a smoky touch to your steak—choose freshly ground if you can
- Flank steak: ask your butcher for a good marbled cut or grab the juiciest one you find
- Brussels sprouts: small to medium, bright green ones crisp up so nicely
- Salt and pepper: make every bite pop and pull all the flavors together
- Olive oil: a nice fruity one helps veggies brown and keeps everything tasty
- Butternut squash: look for one with deep orange flesh for that sweet, rich flavor boost
Simple How-To Guide
- Finish and Bring Together:
- Pop the sliced steak back in the pan with the garlic butter, add a handful of thyme leaves, and give it all a good toss. Tip in the cooked squash and sprouts, mix gently till warmed through and fragrant. Taste, add more salt and pepper if you want. Spoon straight from the skillet and sprinkle more thyme if you’re in the mood.
- Whip Up the Garlic Butter:
- Drop butter and chopped garlic in your skillet over low-medium heat. Let it cook just until it smells amazing and the garlic softens up. That golden garlic sauce makes the dish what it is.
- Cook and Season the Steak:
- Shake smoked paprika, chili powder, a little salt, and pepper over both sides of the steak. Let it chill out on the counter as you prep the veggies—this helps the flavors soak in. Heat a big cast-iron pan for a couple of minutes, pour in some oil, then add the steak. Sear for five minutes without messing with it to get a dark crust. Flip, lower the heat, and cook to your liking, using a thermometer if you want it exact. Let it rest a bit, then cut across the grain so it stays nice and tender.
- Brussels Sprouts in the Oven:
- Trim away the stubs and any yellow leaves, then halve your Brussels. Drizzle with olive oil, sprinkle salt and pepper, toss to coat them well. Lay them out cut side down on a parchment pan. Roast at four hundred degrees for twenty to thirty minutes. You're looking for browned edges and tender middles.
- Get Your Butternut Squash Ready:
- Peel your squash, slice in half, and scoop those seeds out. Cube it for even roasting. Coat the cubes with olive oil, salt, and pepper. Spread them flat on a parchment-lined sheet. Roast in a hot, four hundred-degree oven for about half an hour until they’re golden and soft when poked with a fork.
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Leftover Storage
Toss leftovers in a sealed container and pop in the fridge for about three days. Veggies stay tasty and steak stays soft if you reheat gently. Want to freeze? Cool everything first, then seal up tight to keep the flavors and texture locked in.
Swap Outs
No butternut squash? Go for pumpkin chunks or sweet potatoes—same sweetness and color. Skirt or hanger steak are awesome if you can’t find flank, just keep it quick-cooking. Try rosemary or sage in place of thyme for a new herby kick.
Extra Serving Ideas
Spoon everything onto creamy mashed potatoes or warm polenta for extra cozy points. Squeeze a bit of fresh lemon right before serving to brighten up the flavors. Add a side salad and a fresh bread roll to keep it simple and good.
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Seasonal Stories
This dish takes its cue from American fall traditions, when Brussels sprouts and squash are everywhere. The garlic butter feels like classic steakhouse comfort, with roasted veggies giving it a modern, colorful update. It’s my go-to whenever family comes by—from Sunday dinners to the days around Thanksgiving.
Frequently Asked Questions About Recipes
- → Can I roast the veggies ahead of time?
For sure. Just roast your Brussels sprouts and squash early—then toss them back in the skillet to warm through before plating up.
- → How do I enhance the garlic butter flavor?
Use real garlic cloves and some fresh thyme for a big punch of taste in your butter sauce. It seriously upgrades the vibe.
- → Is this dish suitable for meal prep?
Absolutely! Pop any leftovers in a sealed container; they're great reheated for lunch or dinner tomorrow.
- → How do I ensure the steak stays tender?
Give your cooked steak a breather before slicing. Always cut across the grain so each bite ends up juicy and soft.
- → Can I substitute the flank steak?
Go for sirloin or flat iron steaks if you'd rather. They have about the same texture and flavor—just watch the cook time.
- → What’s the right doneness for this dish?
Shoot for medium-rare or medium (130–145°F) if you want it juicy, but you do you. A meat thermometer keeps it on point.