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Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes is a dish that not only tantalizes the taste buds but also nourishes the body. Combining the rich, savory flavors of perfectly cooked steak with the earthy sweetness of roasted Brussels sprouts and sweet potatoes, this recipe offers a delightful gastronomic experience that is both satisfying and nutritious. Whether you're planning a weeknight dinner or a special occasion, this meal is sure to impress.

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

Elevate your dinner with this delicious Garlic Butter Steak paired perfectly with roasted Brussels sprouts and sweet potatoes. This recipe features juicy ribeye or sirloin steaks, seasoned to perfection and smothered in aromatic garlic butter. The vibrant veggies add a sweet and savory touch to the dish. In just under an hour, you'll have a delightful meal that’s great for any night of the week! Perfect for impressing guests or enjoying a cozy night in.
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Ingredients
  

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

2 tablespoons olive oil

Salt and black pepper, to taste

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 pound Brussels sprouts, halved

2 medium sweet potatoes, peeled and diced (or 1 medium butternut squash, peeled and diced)

1 teaspoon smoked paprika

1 tablespoon honey (optional for sweetness)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts and diced sweet potatoes with olive oil, salt, black pepper, and smoked paprika. Spread them out on a baking sheet in a single layer.

    Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the Brussels sprouts are caramelized and the sweet potatoes are tender, stirring halfway through. If using honey, drizzle it over the veggies during the last 5 minutes of cooking.

      Season the Steak: While the vegetables are roasting, take the steaks out of the refrigerator and let them come to room temperature for about 15-20 minutes. Season both sides generously with salt and black pepper.

        Cook the Steak: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once the butter is melted and bubbling, add the seasoned steaks. Cook for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness.

          Add Garlic and Herbs: In the last minute of cooking, add the minced garlic and thyme to the skillet. Spoon the melted garlic butter over the steaks, allowing the flavors to infuse.

            Rest the Steak: Remove the steaks from the skillet and let them rest for about 5 minutes on a cutting board, loosely covered with foil.

              Plate and Serve: Divide the roasted Brussels sprouts and sweet potatoes (or butternut squash) among plates. Slice the steak against the grain and lay the slices on top of the vegetables. Drizzle with any remaining garlic butter from the skillet and garnish with fresh parsley.

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | 2 servings