Juicy Garlic Butter Steak Paired With Brussels Sprouts And Butternut Squash For Dinner - ioanacooks

Ingredients

• Tossed butternut squash cubes, about 3 cups, peeled and seeds taken out
• Dash of salt, toss in as much as you want
• A sprinkle of black pepper, taste and see what works
• 1 tablespoon olive oil that you’ll use for coating
• 1 tablespoon of olive oil for coating the sprouts
• Give it a good pinch or two of salt
• Crank on some black pepper, as much as you like
• 340 g Brussels sprouts, ends chopped off, halved down the middle
• 3 tablespoons of butter (unsalted), to melt in the pan
• Fresh thyme, 7 g sprigs, for flavor right at the end
• 5 garlic cloves, chopped up tiny
• 2 tablespoons olive oil to cook the steak
• A bunch of black pepper, grind freshly and season how you like
• 1/4 teaspoon of chili powder to spice things up
• 1/4 teaspoon smoked paprika for a smoky nudge
• A quarter teaspoon of salt, or a smidgen more if you want
• Flank steak, 450 grams, the star of the show