Introduction
Craving a hearty, restaurant-quality meal that’s packed with bold flavors and cozy autumn vibes? Look no further than Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash! This vibrant recipe combines tender, slow-cooked flank steak infused with smoky spices and a luscious garlic butter sauce, paired with roasted butternut squash and Brussels sprouts for a colorful, nutrient-rich dish. The slow cooker makes the steak melt-in-your-mouth delicious with minimal effort, while the roasted vegetables add caramelized sweetness and crunch. Perfect for cozy weeknight dinners, meal prep, or elegant gatherings, this dish is as satisfying as it is flavorful. Ready to fill your kitchen with the irresistible aroma of garlic, thyme, and steak? Let’s dive into this savory, fall-inspired recipe that’s sure to become a seasonal favorite!
Overview: Why Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a Must-Try
Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a hearty, American-inspired dish that blends the robust flavors of garlic butter steak with the earthy sweetness of roasted vegetables. The slow cooker ensures tender, flavorful steak, while the roasted butternut squash and Brussels sprouts provide a vibrant, textural contrast. It’s a high-protein, low-carb (without grains), and customizable meal that’s perfect for steak lovers, health-conscious eaters, or anyone craving a comforting yet sophisticated dish with minimal effort.
- Time Requirement: 20 minutes prep, 6-8 hours on low or 3-4 hours on high for the steak, plus 30-40 minutes for roasting vegetables and assembly.
- Difficulty Level: Easy! It involves slow cooking, roasting vegetables, and simple assembly, suitable for all skill levels.
- Why It’s Special: This dish is meal-prep-friendly, nutrient-packed, and ideal for both casual and festive occasions. The slow cooker makes it hands-off, and the garlic butter flavors deliver a rich, restaurant-quality experience.
This recipe serves 4 and is perfect for fall dinners, meal prep, or gatherings with a cozy, savory flair!
Essential Ingredients
The magic of Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash comes from its bold, earthy ingredients. Each one adds savoriness, sweetness, or texture to create a cohesive, fall-inspired dish. Here’s what you’ll need:
For the Roasted Butternut Squash
- Butternut Squash (3 cups, peeled, seeded, cubed): Adds sweet, nutty flavor.
- Substitution: Sweet potatoes, acorn squash, or pumpkin.
- Olive Oil (1 tbsp): Helps squash caramelize during roasting.
- Substitution: Avocado oil or melted butter.
- Salt (¼ tsp): Enhances squash flavor.
- Substitution: Sea salt or low-sodium options.
- Black Pepper (¼ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.
For the Roasted Brussels Sprouts
- Brussels Sprouts (12 oz, trimmed, halved): Brings earthy, slightly bitter crunch.
- Substitution: Broccoli florets, green beans, or cauliflower.
- Olive Oil (1 tbsp): Promotes crisp roasting.
- Substitution: Avocado oil or melted butter.
- Salt (¼ tsp): Balances sprout flavor.
- Substitution: Sea salt or low-sodium options.
- Black Pepper (¼ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.
For the Steak
- Flank Steak (1 lb): Provides lean, tender protein.
- Substitution: Skirt steak, sirloin, or tofu steaks for vegetarian.
- Smoked Paprika (¼ tsp): Adds smoky warmth.
- Substitution: Regular paprika or chipotle powder.
- Chili Powder (¼ tsp): Brings mild, spicy depth.
- Substitution: Cayenne or ancho chili powder.
- Salt (¼ tsp, plus more to taste): Enhances steak flavor.
- Substitution: Sea salt or low-sodium options.
- Black Pepper (freshly ground, to taste): Adds bold heat.
- Substitution: White pepper or cracked peppercorns.
- Olive Oil (2 tbsp): Helps spices adhere and prevents sticking.
- Substitution: Avocado oil or vegetable oil.
- Butter (3 tbsp): Creates rich, garlicky sauce.
- Substitution: Ghee or vegan butter.
- Garlic (5 cloves, minced): Infuses savory, aromatic depth.
- Substitution: 1 tsp garlic powder or ½ tsp garlic salt (reduce added salt).
- Fresh Thyme (¼ oz, about 4-5 sprigs): Adds earthy, herbaceous flavor.
- Substitution: 1 tsp dried thyme or fresh rosemary.
Why They’re Important: The flank steak delivers a savory, protein-packed core, while the garlic butter sauce adds rich, aromatic depth. Butternut squash and Brussels sprouts provide sweet and earthy contrast, and smoked paprika and thyme enhance the dish with smoky, Mediterranean-inspired warmth, making each bite a cozy delight.
Step-by-Step Instructions
To adapt the stovetop and oven-based Garlic Butter Steak with Brussels Sprouts and Butternut Squash for the slow cooker, we’ll slow-cook the steak with spices and garlic to ensure tenderness, roast the vegetables separately to maintain their caramelized texture, and finish with a garlic butter sauce for a cohesive, flavorful dish. Here’s how to do it:
Step 1: Prepare and Slow Cook the Steak
- Season 1 lb flank steak on both sides with ¼ tsp smoked paprika, ¼ tsp chili powder, ¼ tsp salt, and a generous amount of freshly ground black pepper. Rub with 1 tbsp olive oil to coat.
- Place the steak in the slow cooker. Add ½ cup beef broth or water, 2 minced garlic cloves (reserve 3 for later), and 2 sprigs fresh thyme to enhance flavor during cooking.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the steak is tender and reaches an internal temperature of 130°F (54°C) for medium-rare or 145°F (63°C) for medium (FDA-recommended safe temperature).
- Remove the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain into 1-inch strips. Discard slow cooker liquid or reserve for another use (e.g., gravy). Set steak aside and keep warm.
- Tip: Slice steak into smaller pieces before cooking if preferred for easier serving. Check doneness early with a meat thermometer to avoid overcooking. A slow cooker liner simplifies cleanup.
Step 2: Roast the Butternut Squash
- Preheat the oven to 400°F (200°C). In a large bowl, toss 3 cups peeled, seeded, and cubed butternut squash with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
- Spread the squash in a single layer on a parchment paper-lined baking sheet, ensuring no overcrowding.
- Roast on the middle rack for 25-30 minutes, flipping halfway, until tender and lightly caramelized. Remove from the oven and set aside.
- Tip: Cube squash into uniform ¾-inch pieces for even roasting. Use a sharp knife or buy pre-cubed squash for convenience. Roast closer to serving time for warm, fresh texture.
Step 3: Roast the Brussels Sprouts
- In a medium bowl, toss 12 oz trimmed and halved Brussels sprouts with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
- Spread the sprouts in a single layer on a separate parchment paper-lined baking sheet, ensuring no overcrowding.
- Roast on the middle rack at 400°F (200°C) for 20-25 minutes, flipping halfway, until crisp and slightly browned. Remove from the oven and set aside.
- Tip: Halve sprouts evenly for consistent roasting. Roast alongside squash (on separate trays) to save time. Sprouts should be tender but retain some bite.
Step 4: Make the Garlic Butter Sauce
- In a small skillet, melt 3 tbsp butter over low-medium heat. Add 3 minced garlic cloves and the leaves from 2-3 sprigs fresh thyme. Cook for 1-2 minutes, stirring, until the garlic softens and becomes fragrant (avoid browning).
- Remove from heat and set aside, keeping warm.
- Tip: Mince garlic finely for even flavor. Use a non-stick skillet for easy cleanup. Add a pinch of red pepper flakes for a subtle kick (optional).
Step 5: Combine and Finish the Dish
- In a large mixing bowl or the slow cooker (on the “keep warm” setting), combine the sliced steak, roasted butternut squash, and roasted Brussels sprouts. Drizzle with the garlic butter sauce and toss gently to coat.
- Add the remaining fresh thyme leaves and season with additional salt and freshly ground black pepper to taste. If the slow cooker is too small, work in batches or use a large serving platter.
- Tip: Toss gently to preserve vegetable texture. Reheat briefly in the slow cooker on low if needed to warm through. Add extra butter or olive oil if the dish seems dry.
Step 6: Serve
- Arrange the garlic butter steak, butternut squash, and Brussels sprouts on a large serving platter or divide among 4 plates, ensuring each portion has a balance of steak and vegetables (about ¼ lb steak and 1 cup vegetables per serving).
- Serve hot with a side of mashed potatoes, crusty bread, or a simple green salad for a complete meal.
- Tip: Plate for a colorful presentation—steak slices fanned out, with vibrant squash and sprouts scattered around. Warm plates for a cozy touch. Offer extra garlic butter sauce or fresh thyme on the side for customization.
Assembly: Serving Your Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Now it’s time to present this hearty, flavorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash:
- Serve the Dish: Arrange the sliced steak, roasted butternut squash, and Brussels sprouts on a platter or plates, showcasing the golden squash, green sprouts, and glossy steak. Drizzle any remaining garlic butter sauce over the top for a rich finish.
- Garnish: Sprinkle with extra fresh thyme leaves or a pinch of smoked paprika for a vibrant, aromatic touch. A lemon wedge or parsley sprig adds flair.
- Presentation Tip: Use a white or earthy-toned platter to highlight the orange squash and green sprouts. Fan the steak slices for an elegant look, making it Instagram-worthy.
- Optional Sides: Pair with cozy sides like roasted garlic mashed potatoes, quinoa, or a kale salad to complement the savory flavors. Serve with red wine (like Cabernet Sauvignon), sparkling water, or iced tea for a complete meal.
- Optional Add-Ins: Offer extra butter, Parmesan shavings, or red pepper flakes on the side for customization.
Pro Tip: Serve family-style by placing the warm steak and vegetables in a large, warmed serving dish, with extra garlic butter sauce and thyme nearby, letting guests serve themselves with a side of crusty bread for a cozy, communal meal perfect for fall gatherings or dinner parties!
Storage and Make-Ahead Tips
Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is best enjoyed fresh for optimal steak tenderness and vegetable texture, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store steak and vegetables together in an airtight container in the fridge for up to 3 days. Store garnishes like fresh thyme separately to maintain freshness.
- Reheat gently in a 300°F (150°C) oven for 10-12 minutes, covered with foil, or in a skillet over low heat with a splash of broth to revive the sauce. Alternatively, microwave (1-2 minutes, stirring halfway) with a damp paper towel, but avoid overcooking steak.
- Make-Ahead Tips:
- Steak: Season the steak up to 24 hours ahead and refrigerate. Slow-cook when ready.
- Vegetables: Peel and cube butternut squash and trim Brussels sprouts up to 24 hours ahead and refrigerate. Roast just before serving to maintain texture.
- Garlic Butter Sauce: Prepare the sauce up to 2 days ahead and refrigerate. Reheat gently over low heat before tossing.
- Freezing: Freeze cooked steak (without vegetables) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with freshly roasted vegetables. Avoid freezing roasted vegetables to preserve texture.
- Garnishes: Prep fresh thyme just before serving to keep it vibrant. Store extra butter in the fridge for up to a week.
Tip: Use leftover steak and vegetables in a grain bowl with quinoa and a lemon vinaigrette, as a filling for tacos with avocado, or in a salad with arugula for a quick, savory meal.
Recipe Variations
Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is highly versatile—here are some fun ways to mix it up:
- Spicy Garlic Butter Steak: Add ½ tsp red pepper flakes or a drizzle of hot sauce to the garlic butter sauce for a spicy kick.
- Herb-Infused Twist: Replace thyme with rosemary or sage for a different herbaceous profile.
- Veggie-Packed Bowl: Add ½ cup roasted carrots or parsnips to the vegetable mix for extra sweetness and color.
- Gluten-Free: The recipe is naturally gluten-free, but ensure beef broth is gluten-free (most are, but check labels).
- Low-Carb: Serve with cauliflower mash or zucchini noodles instead of potatoes for a keto-friendly version.
- Chicken or Tofu Swap: Substitute steak with 1 lb chicken thighs (slow-cooked for 6-8 hours on low) or tofu steaks (slow-cooked for 4-6 hours on low) for a different protein option.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash that’ll bring the rich, savory flavors of a steakhouse to your table! This dish is all about tender, slow-cooked steak, caramelized butternut squash, and crisp Brussels sprouts, united by a luscious garlic butter sauce for a cozy, fall-inspired meal. Whether you’re serving it for a weeknight dinner, a meal-prep session, or a festive gathering, it’s sure to impress with its hearty, restaurant-quality appeal. So grab your slow cooker, roast those veggies, and let the kitchen fill with the irresistible aroma of garlic and thyme. Play with variations, customize with your favorite garnishes, and enjoy every savory, earthy bite. Happy cooking!
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Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Description
Craving a hearty, restaurant-quality meal that’s packed with bold flavors and cozy autumn vibes? Look no further than Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash! This vibrant recipe combines tender, slow-cooked flank steak infused with smoky spices and a luscious garlic butter sauce, paired with roasted butternut squash and Brussels sprouts for a colorful, nutrient-rich dish. The slow cooker makes the steak melt-in-your-mouth delicious with minimal effort, while the roasted vegetables add caramelized sweetness and crunch.
Ingredients
For the Roasted Butternut Squash
Butternut Squash (3 cups, peeled, seeded, cubed): Adds sweet, nutty flavor.
Substitution: Sweet potatoes, acorn squash, or pumpkin.
Olive Oil (1 tbsp): Helps squash caramelize during roasting.
Substitution: Avocado oil or melted butter.
Salt (¼ tsp): Enhances squash flavor.
Substitution: Sea salt or low-sodium options.
Black Pepper (¼ tsp): Adds mild heat.
Substitution: White pepper or a pinch of cayenne.
For the Roasted Brussels Sprouts
Brussels Sprouts (12 oz, trimmed, halved): Brings earthy, slightly bitter crunch.
Substitution: Broccoli florets, green beans, or cauliflower.
Olive Oil (1 tbsp): Promotes crisp roasting.
Substitution: Avocado oil or melted butter.
Salt (¼ tsp): Balances sprout flavor.
Substitution: Sea salt or low-sodium options.
Black Pepper (¼ tsp): Adds mild heat.
Substitution: White pepper or a pinch of cayenne.
For the Steak
Flank Steak (1 lb): Provides lean, tender protein.
Substitution: Skirt steak, sirloin, or tofu steaks for vegetarian.
Smoked Paprika (¼ tsp): Adds smoky warmth.
Substitution: Regular paprika or chipotle powder.
Chili Powder (¼ tsp): Brings mild, spicy depth.
Substitution: Cayenne or ancho chili powder.
Salt (¼ tsp, plus more to taste): Enhances steak flavor.
Substitution: Sea salt or low-sodium options.
Black Pepper (freshly ground, to taste): Adds bold heat.
Substitution: White pepper or cracked peppercorns.
Olive Oil (2 tbsp): Helps spices adhere and prevents sticking.
Substitution: Avocado oil or vegetable oil.
Butter (3 tbsp): Creates rich, garlicky sauce.
Substitution: Ghee or vegan butter.
Garlic (5 cloves, minced): Infuses savory, aromatic depth.
Substitution: 1 tsp garlic powder or ½ tsp garlic salt (reduce added salt).
Fresh Thyme (¼ oz, about 4-5 sprigs): Adds earthy, herbaceous flavor.
Substitution: 1 tsp dried thyme or fresh rosemary.
Why They’re Important: The flank steak delivers a savory, protein-packed core, while the garlic butter sauce adds rich, aromatic depth. Butternut squash and Brussels sprouts provide sweet and earthy contrast, and smoked paprika and thyme enhance the dish with smoky, Mediterranean-inspired warmth, making each bite a cozy delight.
Instructions
Step 1: Prepare and Slow Cook the Steak
Season 1 lb flank steak on both sides with ¼ tsp smoked paprika, ¼ tsp chili powder, ¼ tsp salt, and a generous amount of freshly ground black pepper. Rub with 1 tbsp olive oil to coat.
Place the steak in the slow cooker. Add ½ cup beef broth or water, 2 minced garlic cloves (reserve 3 for later), and 2 sprigs fresh thyme to enhance flavor during cooking.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the steak is tender and reaches an internal temperature of 130°F (54°C) for medium-rare or 145°F (63°C) for medium (FDA-recommended safe temperature).
Remove the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain into 1-inch strips. Discard slow cooker liquid or reserve for another use (e.g., gravy). Set steak aside and keep warm.
Tip: Slice steak into smaller pieces before cooking if preferred for easier serving. Check doneness early with a meat thermometer to avoid overcooking. A slow cooker liner simplifies cleanup.
Step 2: Roast the Butternut Squash
Preheat the oven to 400°F (200°C). In a large bowl, toss 3 cups peeled, seeded, and cubed butternut squash with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
Spread the squash in a single layer on a parchment paper-lined baking sheet, ensuring no overcrowding.
Roast on the middle rack for 25-30 minutes, flipping halfway, until tender and lightly caramelized. Remove from the oven and set aside.
Tip: Cube squash into uniform ¾-inch pieces for even roasting. Use a sharp knife or buy pre-cubed squash for convenience. Roast closer to serving time for warm, fresh texture.
Step 3: Roast the Brussels Sprouts
In a medium bowl, toss 12 oz trimmed and halved Brussels sprouts with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
Spread the sprouts in a single layer on a separate parchment paper-lined baking sheet, ensuring no overcrowding.
Roast on the middle rack at 400°F (200°C) for 20-25 minutes, flipping halfway, until crisp and slightly browned. Remove from the oven and set aside.
Tip: Halve sprouts evenly for consistent roasting. Roast alongside squash (on separate trays) to save time. Sprouts should be tender but retain some bite.
Step 4: Make the Garlic Butter Sauce
In a small skillet, melt 3 tbsp butter over low-medium heat. Add 3 minced garlic cloves and the leaves from 2-3 sprigs fresh thyme. Cook for 1-2 minutes, stirring, until the garlic softens and becomes fragrant (avoid browning).
Remove from heat and set aside, keeping warm.
Tip: Mince garlic finely for even flavor. Use a non-stick skillet for easy cleanup. Add a pinch of red pepper flakes for a subtle kick (optional).
Step 5: Combine and Finish the Dish
In a large mixing bowl or the slow cooker (on the “keep warm” setting), combine the sliced steak, roasted butternut squash, and roasted Brussels sprouts. Drizzle with the garlic butter sauce and toss gently to coat.
Add the remaining fresh thyme leaves and season with additional salt and freshly ground black pepper to taste. If the slow cooker is too small, work in batches or use a large serving platter.
Tip: Toss gently to preserve vegetable texture. Reheat briefly in the slow cooker on low if needed to warm through. Add extra butter or olive oil if the dish seems dry.
Step 6: Serve
Arrange the garlic butter steak, butternut squash, and Brussels sprouts on a large serving platter or divide among 4 plates, ensuring each portion has a balance of steak and vegetables (about ¼ lb steak and 1 cup vegetables per serving).
Serve hot with a side of mashed potatoes, crusty bread, or a simple green salad for a complete meal.
Tip: Plate for a colorful presentation—steak slices fanned out, with vibrant squash and sprouts scattered around. Warm plates for a cozy touch. Offer extra garlic butter sauce or fresh thyme on the side for customization.
FAQs
Q: Can I use a different cut of steak?
A: Yes! Use 1 lb skirt steak, sirloin, or ribeye, adjusting cooking time slightly (check for tenderness). Ensure it reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium.
Q: Can I make this vegetarian?
A: Yes! Replace steak with tofu steaks, portobello mushrooms, or seitan, slow-cooked with the same spices for 4-6 hours on low. Use vegetable broth and vegan butter for the sauce.
Q: Is this recipe gluten-free?
A: Yes! Ensure beef broth is gluten-free (most are, but check labels). All other ingredients are naturally gluten-free.
Q: Can I make this with the original stovetop and oven method?
A: Yes! Follow the original instructions: roast squash and Brussels sprouts at 400°F (200°C), sear steak in a skillet, and finish with garlic butter sauce, combining everything at the end.
Q: Can I freeze leftovers?
A: Freeze cooked steak (without vegetables) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with freshly roasted vegetables. Avoid freezing roasted vegetables to preserve texture.
Q: What’s the best way to serve this for a crowd?
A: Keep the steak warm in the slow cooker on the “keep warm” setting, with roasted vegetables and extra garlic butter sauce nearby. Let guests serve themselves onto plates for a fun, interactive meal perfect for gatherings or dinner parties.