Step 1: Prepare and Slow Cook the Steak

1. 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.

2. 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.

3. 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).

4. 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

1. 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.

2. Spread the squash in a single layer on a parchment paper-lined baking sheet, ensuring no overcrowding.

3. 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

1. 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.

2. Spread the sprouts in a single layer on a separate parchment paper-lined baking sheet, ensuring no overcrowding.

3. 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

1. 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).

2. 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

1. 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.

2. 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

1. 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).

2. 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.