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If you’re looking for a dish that beautifully combines savory flavors and wholesome ingredients, look no further than Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes. This recipe is an exquisite blend of succulent steak cooked to perfection, paired with the earthy sweetness of roasted Brussels sprouts and sweet potatoes. It’s an ideal choice for a satisfying dinner, whether you’re hosting friends and family or enjoying a cozy meal at home. The rich garlic butter adds an irresistible depth of flavor that elevates the dish, making it not just a meal but an experience.

Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes (or Butternut Squash)

Indulge in this savory Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes! Perfectly seared ribeye or sirloin steaks are coated in a rich garlic butter sauce, while roasted Brussels sprouts and sweet potatoes add a delicious caramelized touch. This easy recipe takes just 15 minutes of prep and 45 minutes total, making it an ideal weeknight dinner. Discover a meal that’s packed with flavor and nutrients! Perfect for steak lovers!
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Ingredients
  

For the Steak:

2 ribeye or sirloin steaks (about 1-inch thick)

Salt and pepper, to taste

3 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

For the Vegetables:

1 pound Brussels sprouts, trimmed and halved

1 large sweet potato (or 1 small butternut squash), peeled and cubed

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon smoked paprika (optional)

1 tablespoon balsamic vinegar (for drizzling)

Instructions
 

Prepare the Vegetables:

    - Preheat your oven to 425°F (220°C).

      - In a large bowl, combine the halved Brussels sprouts and cubed sweet potato. Drizzle with olive oil, and season with salt, pepper, and smoked paprika. Toss well to coat all the vegetables evenly.

        - Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, tossing halfway through cooking for even roasting.

          Cook the Steak:

            - While the vegetables are roasting, season the steaks generously with salt and pepper on each side.

              - Heat a large skillet (preferably cast-iron) over medium-high heat. Add 1 tablespoon of butter and allow it to melt and bubble.

                - Once the skillet is hot, add the steaks to the pan. Sear for 4-5 minutes on one side, or until a golden crust forms. Flip the steaks and add the remaining butter, minced garlic, rosemary, and thyme to the pan.

                  - Baste the steaks with the melted garlic butter using a spoon for an additional 3-4 minutes, or until the desired doneness is reached (about 130°F for medium-rare).

                    Rest the Steak:

                      - Once cooked to your liking, transfer the steaks to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.

                        Serve:

                          - Plate the roasted Brussels sprouts and sweet potatoes, and slice the steak against the grain. Drizzle the balsamic vinegar over the vegetables for added flavor.

                            - Serve the steak slices alongside the vegetables, spooning any remaining garlic butter from the pan over the steak for extra flavor.

                              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 2 servings