Seared Steak & Garlic-Herb Butter Squash with Roasted Brussels Sprouts

Seared Steak & Garlic-Herb Butter Squash

with Roasted Brussels Sprouts

35 MIN
2 Servings
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    From the Test Kitchen

    For rich compliment to seared steaks topped with a tangy balsamic-shallot pan sauce, we're serving a side of tender 898 squash––a specialty varietal similar to butternut––that you'll cross-hatch with a knife, creating little pockets for our herby butter to seep into.
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    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    ingredients
    Seared Steak & Garlic-Herb Butter Squash with Roasted Brussels Sprouts
    Title
    • 1 898 Squash
    • 2 Steaks
    • ½ lb Brussels Sprouts
    • 1 oz Garlic & Herb Spreadable Butter
    • 2 Tbsps Balsamic Vinegar
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Light Brown Sugar
    • 1 Shallot
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Peel and finely chop the shallot. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water. Season with salt and pepper.

    Roast the squash & brussels sprouts
    2 Roast the squash & brussels sprouts

    Line a sheet pan with foil. Transfer the halved squash to the foil, cut side up. Drizzle with olive oil; season with salt and pepper, then arrange cut side down. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned brussels sprouts to other side of the sheet pan of partially roasted squash. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Using tongs, carefully flip the roasted squash to be cut side up. Using the tip of your knife, score the cut sides of the squash diagonally to form a cross-hatch pattern, about 1/4-inch deep.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes, for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Make the pan sauce
    4 Make the pan sauce

    While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish
    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted brussels sprouts and roasted squash, cut side up. Top the squash with the softened butter. Top the steaks and brussels sprouts with the pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Peel and finely chop the shallot. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water. Season with salt and pepper.

    2 Roast the squash & brussels sprouts

    Line a sheet pan with foil. Transfer the halved squash to the foil, cut side up. Drizzle with olive oil; season with salt and pepper, then arrange cut side down. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned brussels sprouts to other side of the sheet pan of partially roasted squash. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Using tongs, carefully flip the roasted squash to be cut side up. Using the tip of your knife, score the cut sides of the squash diagonally to form a cross-hatch pattern, about 1/4-inch deep.

    Roast the squash & brussels sprouts
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes, for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    4 Make the pan sauce

    While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the pan sauce
    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish
    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted brussels sprouts and roasted squash, cut side up. Top the squash with the softened butter. Top the steaks and brussels sprouts with the pan sauce. Enjoy!
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