Recipe Background
Autumn Harvest Steak & Veggies is literally a cornucopia, served right up for the heartiest autumn meal you could imagine! The veggies include classic butternut squash, roasted to perfection and bringing that distinct touch of sweetness, and Brussels sprouts are always a welcome addition with their garden-fresh flavor. But of course, the steak steals the show as it tends to do; there's just no world where a perfectly seared and seasoned steak, coated in a rich garlic and herb butter, compares with anything. Autumn Harvest Steak & Veggies brings the joys of the season to the dinner table!
Autumn Harvest Steak & Veggies is literally a cornucopia, served right up for the heartiest autumn meal you could imagine! The veggies include classic butternut squash, roasted to perfection and bringing that distinct touch of sweetness, and Brussels sprouts are always a welcome addition with their garden-fresh flavor. But of course, the steak steals the show as it tends to do; there's just no world where a perfectly seared and seasoned steak, coated in a rich garlic and herb butter, compares with anything. Autumn Harvest Steak & Veggies brings the joys of the season to the dinner table!
Ingredients
For the roasted butternut squash:
- 3 cups butternut squash peeled, seeded, and chopped
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
For the roasted Brussels sprouts:
- 12 ounces Brussels sprouts trimmed, yellow leaves removed, and sliced in half
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
For the steak:
- 1 pound flank steak
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- 1/4 ounce fresh thyme plus more for garnish
Directions
- Preheat the oven to 400 degrees F.
- Line two large baking sheets with parchment paper.
- In a large bowl, toss the squash, 1 tablespoon of the olive oil, the salt, and the pepper together.
- Spread the squash onto one of the prepared baking sheets, making sure they aren't overcrowded.
- Toss the Brussels sprouts, 1 tablespoon of the olive oil, the salt, and the pepper together in a bowl.
- Spread the Brussels sprouts onto the other prepared baking sheet.
- Roast the squash and the Brussels sprouts until tender and golden, about 20-30 minutes. The squash may need to roast longer than the sprouts.
- Season the flank steak with the paprika, the chili powder, the salt, and the pepper.
- Heat an empty cast-iron skillet over medium heat for 2 minutes to allow the skillet to heat through.
- Add the remaining olive oil to the skillet.
- Once the oil is hot, add the flank steak and cook until seared, about 3-4 minutes.
- Flip the steak and cook to a minimum of 135 degrees F internally for medium-rare, about 4 minutes, cooking it for longer to reach your desired level of doneness.
- Transfer the steak to a plate and slice against the grain into 1-inch-wide strips.
- Add the butter and the minced garlic to the cast-iron and cook over medium-low heat until the garlic is softened, about 1-2 minutes.
- Add the sliced steak and the thyme to the garlic butter mixture and stir together over medium-low heat until combined, about 1-2 minutes.
- Reduce the heat to low and add the butternut squash and the Brussels sprouts to the cast-iron.
- Heat everything through.
- Taste for seasoning, garnish with the extra thyme, and serve.
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