Ingredients
Scale
- 1 lb sirloin or ribeye steak
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- 2 tsp fresh thyme or rosemary, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: wash and halve Brussels sprouts; peel and cube butternut squash.
- Season the steak generously with salt and pepper, allowing it to rest while preparing the veggies.
- Toss Brussels sprouts and butternut squash in olive oil, salt, pepper, and herbs. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- In a skillet over medium-high heat, melt butter, add minced garlic, and sauté until fragrant. Sear the steak for about 4 minutes per side for medium-rare, basting with garlic butter.
- Slice the steak against the grain and plate it with roasted veggies. Drizzle remaining garlic butter on top before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting/Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 490
- Sugar: 5g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 95mg