Preparation Steps

• Start by preheating your oven to 425°F (220°C). On a large baking sheet, toss the diced butternut squash with a tablespoon of olive oil, a teaspoon of salt, and pepper to taste. Spread the squash out in a single layer and roast for about 25 minutes or until tender, stirring halfway through.
• While the squash is roasting, prepare the Brussels sprouts. In a bowl, combine the halved Brussels sprouts with a tablespoon of olive oil, salt, and pepper. Once the squash has roasted for 25 minutes, add the Brussels sprouts to the baking sheet and continue roasting for an additional 15 minutes, until both vegetables are golden and crispy.
• While the vegetables are roasting, season the flank steak with smoked paprika, chili powder, salt, and black pepper on both sides. Heat a large cast-iron skillet over medium-high heat, adding the remaining olive oil once hot. Sear the steak without moving it for about 6-7 minutes until a nice crust forms.
• Flip the steak and reduce the heat to medium. Continue cooking for an additional 4-6 minutes, or until your desired doneness is reached (130°F for medium-rare, 145°F for medium). Remove the steak from the skillet and allow it to rest for 5 minutes before slicing against the grain into thin strips.
• In the same skillet, melt the butter over low heat and add the minced garlic. Cook for about 1-2 minutes, stirring frequently until fragrant and golden. Toss the sliced steak in the garlic butter until well coated.
• Finally, gently fold in the roasted butternut squash and Brussels sprouts into the skillet with the steak and garlic butter. Warm everything together for about 2 minutes, seasoning with more salt and pepper as needed. Garnish with fresh thyme before serving.