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Steak with Roasted Squash and Brussels Sprouts
This fall-inspired recipe combines a juicy, garlic-infused steak with a medley of seasonal vegetables, including roasted butternut squash and Brussels sprouts. The warm flavors of rosemary and a touch of balsamic vinegar make it a hearty, satisfying dish perfect for a cozy dinner. Serve this easy and elegant recipe for special fall occasions or simply to celebrate the season.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Steak Marinade
1 1/2 pounds Certified Angus Beef® sirloin steak or ribeye
3 tablespoons olive oil
3 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
Salt and ground black pepper, to taste
Roasted Vegetables
1 small butternut squash, peeled, seeded, and cubed
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon maple syrup (optional, for added sweetness)
Salt and ground black pepper, to taste
1/4 cup chopped pecans (optional)
Garnish
Fresh rosemary sprigs, for garnish
Instructions
- Marinate the Steak:
In a small bowl, whisk together olive oil, minced garlic, and chopped rosemary. Season the steak with salt and pepper, then rub with the garlic-rosemary mixture. Marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor. - Preheat Oven and Roast Vegetables:
Preheat the oven to 400°F. In a large mixing bowl, toss the butternut squash and Brussels sprouts with olive oil, balsamic vinegar, maple syrup (if using), salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized. Add chopped pecans during the last 5 minutes of roasting. - Cook the Steak:
Heat a grill pan or cast-iron skillet over medium-high heat. Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for best results (135°F for medium-rare, 145°F for medium). - Rest and Slice Steak:
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice against the grain for the most tender pieces. - Serve:
Arrange sliced steak on a serving platter alongside the roasted vegetables. Garnish with fresh rosemary sprigs, if desired, and serve warm.
Notes
For a Richer Flavor: Add a drizzle of balsamic glaze over the finished dish.
Vegetable Variations: Substitute sweet potatoes or carrots for butternut squash for another fall twist.