Garlic Butter Steak with Vegetables (Print Version)
# Ingredients:
→ Roasted Butternut Squash
01 -
3 cups butternut squash, peeled, seeded, cubed
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
→ Roasted Brussels Sprouts
04 -
340g Brussels sprouts, trimmed and halved
05 -
1 tablespoon olive oil
06 -
Salt and pepper to taste
→ Steak
07 -
450g flank steak
08 -
¼ teaspoon smoked paprika
09 -
¼ teaspoon chili powder
10 -
¼ teaspoon salt, plus more to taste
11 -
Freshly ground black pepper to taste
12 -
2 tablespoons olive oil
13 -
3 tablespoons butter
14 -
5 cloves garlic, minced
15 -
7g fresh thyme
# Instructions:
01 -
Preheat oven to 200°C (400°F).
02 -
In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.
03 -
Roast squash on the middle rack for about 30 minutes until tender and caramelized.
04 -
Trim ends of Brussels sprouts and remove yellow leaves. Slice all sprouts in half. Toss with olive oil, salt, and pepper in a medium bowl.
05 -
Spread Brussels sprouts on a parchment-lined baking sheet in a single layer. Roast for 20-30 minutes until edges are crispy and centers are tender. (Can be roasted simultaneously with the squash).
06 -
Season flank steak on both sides with smoked paprika, chili powder, salt, and freshly ground black pepper.
07 -
Heat a large cast-iron skillet over medium heat for 2 minutes. Add olive oil and place the steak in the skillet. Cook undisturbed for 5 minutes to develop a proper sear.
08 -
Flip steak, reduce heat to low-medium, and cook for approximately 5 more minutes until desired doneness is reached. For medium-rare, internal temperature should register 54°C (130°F); for medium, 63°C (145°F).
09 -
Transfer steak to a plate. Slice against the grain into thin strips about 2.5cm (1-inch) wide.
10 -
In the same skillet, add butter and minced garlic. Cook on low-medium heat for 1-2 minutes until garlic softens and becomes fragrant.
11 -
Return sliced steak to the skillet with fresh thyme. Coat thoroughly with the garlic butter sauce on low-medium heat for 1-2 minutes.
12 -
Add roasted butternut squash and Brussels sprouts to the skillet. Warm everything on low heat. If necessary, work in batches. Garnish with additional fresh thyme and season with salt and pepper to taste.
# Notes:
01 -
For best results, ensure the steak is at room temperature before cooking.
02 -
Let the steak rest for 5 minutes before slicing to retain juices.
03 -
Always slice flank steak against the grain for maximum tenderness.