Description
A savory, buttery steak paired with roasted Brussels sprouts and sweet butternut squash for a perfect balance of flavors. A satisfying and wholesome meal!
Ingredients
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2 (6 oz) steak cuts (ribeye or sirloin)
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1 cup Brussels sprouts, halved
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1 cup butternut squash, diced
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika
Instructions
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Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, and paprika. Roast for 20 minutes.
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Season steaks with salt and pepper. Heat a skillet over medium-high heat.
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Sear steaks for 3-4 minutes per side until desired doneness. Reduce heat, add butter and garlic, and baste steaks for 1 minute.
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Rest steaks for 5 minutes, then serve with roasted veggies.
Notes
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Let steak reach room temperature before cooking for even searing.
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Adjust doneness with a meat thermometer: 130°F (medium-rare) to 160°F (well-done).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 40g