Steak Sprouts Squash (Printable Recipe)

A pan full of golden steak, sweet squash, and roasted sprouts gets tossed in garlicky butter. Perfect for a chill fall dinner with plenty of flavor.

# Ingredients You'll Need:

→ Roasted Butternut Squash

01 - Tossed butternut squash cubes, about 3 cups, peeled and seeds taken out
02 - Dash of salt, toss in as much as you want
03 - A sprinkle of black pepper, taste and see what works
04 - 1 tablespoon olive oil that you’ll use for coating

→ Roasted Brussels Sprouts

05 - 1 tablespoon of olive oil for coating the sprouts
06 - Give it a good pinch or two of salt
07 - Crank on some black pepper, as much as you like
08 - 340 g Brussels sprouts, ends chopped off, halved down the middle

→ Steak

09 - 3 tablespoons of butter (unsalted), to melt in the pan
10 - Fresh thyme, 7 g sprigs, for flavor right at the end
11 - 5 garlic cloves, chopped up tiny
12 - 2 tablespoons olive oil to cook the steak
13 - A bunch of black pepper, grind freshly and season how you like
14 - 0.25 teaspoon of chili powder to spice things up
15 - 0.25 teaspoon smoked paprika for a smoky nudge
16 - A quarter teaspoon of salt, or a smidgen more if you want
17 - Flank steak, 450 grams, the star of the show

# Steps to Follow:

01 - Let the roasted squash and the crispy sprouts join the steak in your skillet. Mix it together on low for a bit until everything’s warm. Sprinkle on a bit more thyme if you want, and try the flavor—add a pinch more salt and pepper to finish it up right before you dig in.
02 - Pile the steak slices back into the skillet, shake in some fresh thyme, and give it all a toss so every piece gets buttery. Heat everything another minute or two so it’s nice and toasty.
03 - With your pan still warm on low, drop in your butter and let it melt. Toss in the chopped garlic and give it a stir—don’t let it get brown—just a couple minutes ‘til it’s soft and smells amazing.
04 - Pop the steak onto a plate, wait about 5 minutes to let the juices settle. Then, slice thin pieces across the grain, each roughly 2 and a half centimeters wide.
05 - Fire up a big cast-iron skillet over medium, give it a couple minutes to get hot. Pour in olive oil, lay down the steak, and don’t budge it for about 5 minutes—this makes it crisp up. Flip it, cook another 5 minutes or so, or wait until a thermometer hits 54°C if you want it pink inside, or 63°C for a bit more done. Go longer if you like it cooked through.
06 - Pat the steak dry using a few paper towels. Cover both sides with smoky paprika, chili powder, salt, and a hefty shake of black pepper.
07 - While your squash bakes, trim Brussels sprouts’ ends and slice them in half. Give them a toss in a bowl with olive oil, salt, and pepper. Spread on a baking tray lined with parchment. Pop them in at 200°C for 20 to 30 minutes. Pull them once they’re crispy and dark gold on the edges.
08 - Heat your oven up to 200°C. In a big bowl, slosh the squash cubes with oil, salt, and pepper. Spread them out nice and even on a parchment-lined pan—don’t let them pile up. Slide them in the middle of the oven for about 30 minutes, or until you can easily poke them with a fork and they’re looking golden. Take ‘em out and keep them close by.

# Extra Tips:

01 - Cut your veggies so they’re about the same size. This way, they roast evenly and don’t crowd the tray.
02 - Let that steak hang out for a few minutes after it’s cooked—it’ll be juicier and easier to chew.

Go Back