Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes

Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes

A comforting, all-in-one meal featuring juicy steak, roasted sweet potatoes, and crispy Brussels sprouts, flavored with rich garlic butter.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

For the steak and vegetables

2 pieces ribeye or sirloin steaks Approximately 1 inch thick
1 lb Brussels sprouts, halved
2 medium sweet potatoes, peeled and cubed
4 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons olive oil
to taste Salt
to taste Black pepper

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved Brussels sprouts and cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
Spread them evenly on a baking sheet and roast in the oven for about 20-25 minutes, or until they are golden and tender.

Cooking the Steak

While the vegetables are roasting, heat a skillet over medium-high heat and add the remaining olive oil.
Season the steaks with salt and pepper, then place them in the hot skillet.
Cook for about 4-5 minutes on each side for medium-rare, or adjust according to your preferred doneness.
During the last minute of cooking, add the minced garlic and butter to the skillet.
Spoon the melted butter over the steaks for extra flavor.

Serving

Once the steaks are cooked to your liking, remove them from the skillet and let them rest for a couple of minutes.
Serve the steak alongside the roasted Brussels sprouts and sweet potatoes, drizzled with any remaining garlic butter from the skillet.

Notes

Choose cuts like ribeye or sirloin for the best flavor. Avoid overcrowding the pan when cooking steak, and always let steaks rest after cooking to retain juiciness. Feel free to substitute sweet potatoes with other root vegetables such as carrots or parsnips.