Name: Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1–1½ lbs steak (sirloin, ribeye, or strip), whole or cut into bite-sized pieces; 2 cups butternut squash, peeled and cubed; 2 cups Brussels sprouts, trimmed and halved; 2–3 tbsp olive oil; 3 cloves garlic, minced; 2 tbsp butter; Salt and black pepper, to taste; ½ tsp red pepper flakes (optional); Fresh thyme or rosemary (optional, for garnish)

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Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a hearty, flavorful, and nutrient-packed dinner that brings together rich, seared steak and perfectly roasted vegetables. I toss tender cubes of butternut squash and crispy Brussels sprouts in olive oil and seasonings, roast them until golden, then pair them with juicy garlic butter-seared steak. It’s cozy, balanced, and perfect for weeknights or a relaxed weekend meal.

Why You’ll Love This Recipe

I love how this recipe checks every box: savory, slightly sweet, deeply satisfying, and easy to make. The garlic butter adds so much richness to the steak, while the roasted vegetables bring color, texture, and a naturally sweet flavor that complements the beef perfectly. Everything cooks in under an hour and uses simple, wholesome ingredients. It’s my go-to when I want something that feels indulgent but still packed with nutrients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (sirloin, ribeye, or strip, cut into bite-sized pieces or left whole)
Butternut squash (peeled and cubed)
Brussels sprouts (trimmed and halved)
Olive oil
Garlic (minced)
Butter
Fresh thyme or rosemary (optional)
Salt
Black pepper
Red pepper flakes (optional, for a bit of heat)

Directions

I preheat the oven to 425°F and line a large baking sheet with parchment paper.
I toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and red pepper flakes (if using), then spread them out evenly on the sheet pan.
I roast the vegetables for about 25–30 minutes, flipping halfway through, until the edges are crisp and the centers are tender.
While the veggies roast, I season the steak with salt and pepper. In a hot skillet, I sear the steak pieces in a little olive oil until browned on all sides and cooked to my desired doneness.
In the final minute of cooking, I add butter and minced garlic to the pan and spoon the melted garlic butter over the steak to coat it in rich, savory flavor.
I serve the garlic butter steak over the roasted vegetables and garnish with fresh thyme or rosemary if I have it on hand.

Servings and timing

This recipe serves 3 to 4 people.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I swap out the butternut squash for sweet potatoes or carrots, depending on what’s in season or already in my kitchen. For added flavor, I’ve tossed the veggies in balsamic vinegar before roasting. If I’m looking for more protein variety, I’ve also used chicken thighs or even tofu (pressed and seared) with garlic butter. And for a low-carb version, I’ve left out the squash and doubled the sprouts.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in a skillet over medium heat with a splash of broth or water to keep it from drying out. The microwave works too, but I like to re-crisp the veggies in a hot pan or under the broiler when I have time.

FAQs

What cut of steak works best for this recipe?

I usually use sirloin or ribeye for tenderness and flavor, but strip steak or filet mignon also work well. I just make sure to slice against the grain if I’m using whole steaks.

Can I cook the steak in the oven with the veggies?

Yes, if I’m using a sheet pan version, I add the steak pieces during the last 8–10 minutes of the vegetable roasting time. But I prefer searing in a pan for that golden crust and garlic butter finish.

How do I keep the steak from getting overcooked?

I cook it quickly over high heat and remove it just before it hits my desired doneness. It continues to cook slightly as it rests, especially after adding the garlic butter.

Can I use frozen butternut squash or Brussels sprouts?

Yes, I’ve used frozen squash cubes and sprouts in a pinch. I thaw and pat them dry before roasting to avoid excess moisture and help them crisp up better.

Is this recipe good for meal prep?

Absolutely. I portion the steak and veggies into containers and store the garlic butter separately. When I reheat, I drizzle the butter on top for that fresh-cooked flavor.

Conclusion

Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a flavorful, satisfying dish that’s perfect for a cozy dinner without the fuss. The contrast of caramelized veggies and juicy steak with that rich garlic butter is hard to beat. I love how it all comes together with minimal effort and leaves me with a delicious, balanced meal that feels both indulgent and nourishing.

Garlic Butter Steak with Brussels Sprouts and Butternut Squash