Introduction
Craving a hearty, flavorful meal that’s perfect for a cozy weeknight dinner or a romantic Valentine’s Day feast? Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is your answer! Adapted from the original stovetop and oven recipe, this slow cooker version features tender flank steak slow-cooked with a smoky spice rub, paired with roasted butternut squash and Brussels sprouts, and finished with a rich garlic butter sauce infused with fresh thyme. The slow cooker ensures melt-in-your-mouth steak with minimal effort, while a quick oven roast keeps the vegetables crisp and caramelized. Ready to create this delicious masterpiece? Let’s get cooking!
Overview
Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is a wholesome, American-inspired main dish combining juicy, slow-cooked flank steak with sweet, roasted butternut squash and earthy Brussels sprouts, all tied together with a decadent garlic butter sauce. The slow cooker simplifies the steak preparation, delivering rich flavors, while the oven-roasted veggies add texture and color. This dish is perfect for fall dinners, holiday gatherings, or a romantic Valentine’s Day meal with a hearty, savory twist.
- Time Requirement: 20 minutes prep, 6–8 hours on low or 3–4 hours on high, plus 30–40 minutes for roasting vegetables and finishing.
- Difficulty Level: Moderate. Requires minimal prep for the slow cooker, with oven roasting for vegetables and a quick stovetop finish for the sauce.
- Why It’s Special: This recipe is gluten-free, low-carb adaptable (without starch sides), and balances bold, savory steak with sweet and earthy vegetables. The slow cooker ensures tender steak, while the garlic butter sauce adds restaurant-quality richness. It’s perfect for cozy dinners, special occasions, or a romantic Valentine’s Day meal with a warm, comforting vibe.
Whether you’re craving a steakhouse experience or planning a special meal, this Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is sure to impress. Let’s dive in!
Essential Ingredients
The magic of Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash lies in its high-quality ingredients. Each one adds flavor, texture, or richness to create a balanced dish. Here’s what you’ll need:
For the Roasted Butternut Squash:
- Butternut Squash (3 cups, peeled, seeded, cubed, ~1 small squash):
- Why it’s important: Provides sweet, creamy texture that complements the savory steak.
- Substitutions: Acorn squash, sweet potatoes, or pumpkin.
- Olive Oil (1 tbsp):
- Why it’s important: Helps roast the squash to caramelized perfection.
- Substitutions: Avocado oil or melted butter.
- Salt (to taste, about ¼ tsp):
- Why it’s important: Enhances the squash’s natural sweetness.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
For the Roasted Brussels Sprouts:
- Brussels Sprouts (12 oz, ~2 cups, trimmed and halved):
- Why it’s important: Adds earthy, slightly bitter crunch that balances the dish.
- Substitutions: Broccoli florets, cauliflower, or green beans.
- Olive Oil (1 tbsp):
- Why it’s important: Promotes crispy roasting of the sprouts.
- Substitutions: Avocado oil or melted butter.
- Salt (to taste, about ¼ tsp):
- Why it’s important: Enhances the sprouts’ flavor.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
For the Steak:
- Flank Steak (1 lb):
- Why it’s important: Provides a lean, flavorful protein base.
- Substitutions: Skirt steak, sirloin, or portobello mushrooms for vegetarian (cook 3–4 hours on low).
- Smoked Paprika (¼ tsp):
- Why it’s important: Adds smoky depth to the steak.
- Substitutions: Regular paprika or chipotle powder.
- Chili Powder (¼ tsp):
- Why it’s important: Brings mild heat and complexity.
- Substitutions: Cayenne (use less) or ancho chili powder.
- Salt (¼ tsp, plus more to taste):
- Why it’s important: Enhances the steak’s flavor.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (freshly ground, to taste, about ¼ tsp):
- Why it’s important: Adds bold, peppery depth.
- Substitutions: White pepper or a pinch of cayenne.
- Olive Oil (2 tbsp):
- Why it’s important: Used for searing and adding richness.
- Substitutions: Avocado oil or vegetable oil.
- Butter (3 tbsp):
- Why it’s important: Creates a rich, garlicky sauce for the steak.
- Substitutions: Ghee, vegan butter, or extra olive oil.
- Garlic (5 cloves, minced, ~5 tsp):
- Why it’s important: Infuses the sauce with bold, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
- Fresh Thyme (¼ oz, ~2 tbsp leaves or 5–6 sprigs):
- Why it’s important: Adds earthy, herbaceous flavor to the sauce.
- Substitutions: Fresh rosemary, oregano, or 1 tsp dried thyme.
Additional for Slow Cooker:
- Beef or Vegetable Broth (½ cup):
- Why it’s important: Keeps the steak moist and adds flavor during slow cooking.
- Substitutions: Red wine, water, or mushroom broth.
Tip: Use fresh Brussels sprouts for the best texture, and cube butternut squash uniformly for even roasting. Choose high-quality butter for a rich garlic sauce.
Step-by-Step Instructions
Making Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is straightforward, with the slow cooker ensuring tender steak and a quick oven and stovetop finish for vegetables and sauce. Follow these steps for a delicious result.
Step 1: Prepare and Sear the Steak
- Season 1 lb flank steak on both sides with ¼ tsp smoked paprika, ¼ tsp chili powder, ¼ tsp salt, and ¼ tsp freshly ground black pepper, rubbing the spices evenly.
- In a large cast-iron or heavy skillet over medium heat, heat 2 tbsp olive oil. Sear the whole flank steak for 3–4 minutes per side until a golden crust forms but not fully cooked (it will finish in the slow cooker).
- Transfer the steak to the slow cooker, reserving any pan juices for flavor.
- Tip: Pat steak dry before seasoning for a better sear, and avoid moving it during searing to develop a crust.
Step 2: Slow Cook the Steak
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place the seared flank steak in the slow cooker. Add ½ cup beef or vegetable broth and reserved pan juices for moisture.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the steak is tender and reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium in the thickest part.
- Remove the steak, let it rest for 5 minutes, then slice thinly against the grain into 1-inch strips.
- Tip: Check doneness early with a meat thermometer to avoid overcooking, and slice against the grain for tenderness.
Step 3: Roast the Butternut Squash
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss 3 cups cubed butternut squash with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
- Spread the squash in a single layer on the prepared baking sheet, ensuring no overcrowding.
- Roast on the middle rack for 25–30 minutes, flipping halfway, until tender and caramelized. Remove from the oven and set aside.
- Tip: Cube squash into ½-inch pieces for even roasting, and spread out to avoid steaming.
Step 4: Roast the Brussels Sprouts
- Trim the ends of 12 oz Brussels sprouts, remove yellow leaves, and slice in half.
- In a medium bowl, toss the Brussels sprouts with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
- Spread in a single layer on a parchment-lined baking sheet, cut-side down for extra crispiness.
- Roast on the middle rack at 400°F (200°C) for 20–25 minutes, flipping halfway, until tender and slightly charred. Remove from the oven and set aside.
- Tip: Roast Brussels sprouts at the same time as the squash on a separate sheet for efficiency, and avoid overcrowding for crisp results.
Step 5: Prepare the Garlic Butter Sauce
- In a large skillet over low-medium heat, melt 3 tbsp butter. Add 5 minced garlic cloves and ¼ oz fresh thyme leaves (or 5–6 sprigs), cooking for 1–2 minutes until the garlic softens and becomes fragrant, stirring to avoid burning.
- Add the sliced flank steak to the skillet, tossing to coat thoroughly with the garlic butter sauce. Cook for 1–2 minutes to reheat, then remove from heat.
- Tip: Use low heat to prevent burning the garlic, and strip thyme leaves from sprigs for easier eating.
Step 6: Combine and Serve
- Add the roasted butternut squash and Brussels sprouts to the skillet with the steak, tossing gently to warm through and coat with the garlic butter sauce. If the skillet is too small, work in batches or combine in a large serving dish.
- Season with additional salt and freshly ground black pepper to taste, and garnish with extra fresh thyme leaves.
- Serve hot, either family-style in a large dish or plated individually, ensuring each portion has steak, squash, and sprouts.
- Pair with mashed potatoes, a green salad, or crusty bread for a complete meal.
- Tip: Serve in heart-shaped dishes or garnish with a heart-shaped thyme sprig for a romantic Valentine’s Day touch.
Assembly
Assembling Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is all about creating a hearty, colorful plate. Here’s how to bring it together:
- Combine Ingredients: In a large skillet or serving dish, toss the sliced steak, roasted butternut squash, and Brussels sprouts with the garlic butter sauce to ensure even coating.
- Serve: Spoon the mixture onto plates or a platter, ensuring each portion has a balance of steak, golden squash, and crispy sprouts.
- Garnish: Sprinkle with extra fresh thyme leaves for a fragrant, elegant finish.
- Presentation Tips:
- Use wide, shallow plates to showcase the vibrant squash and green sprouts against the steak.
- Serve family-style in a rustic cast-iron skillet for a cozy vibe, or plate neatly for a refined, restaurant-style look.
- Pair with roasted root vegetables, a Caesar salad, or a glass of red wine for a complete meal, perfect for Valentine’s Day.
Tip: For a romantic touch, arrange the steak slices in a heart shape or garnish with a heart-shaped squash piece for Valentine’s Day.
Storage and Make-Ahead Tips
Keep your Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash fresh and ready to enjoy with these tips:
- Storing Leftovers:
- Store steak, squash, and Brussels sprouts separately in airtight containers in the fridge for up to 3–4 days to maintain texture.
- Reheating: Reheat steak and vegetables in a skillet over medium heat with a splash of broth or in the oven at 350°F (175°C) for 10 minutes. Reheat the garlic butter sauce separately and drizzle over before serving.
- Make-Ahead Tips:
- Steak: Sear steak a day ahead, refrigerate, and add to the slow cooker when ready to cook.
- Vegetables: Prep butternut squash (peel, seed, cube) and Brussels sprouts (trim, halve) a day ahead, refrigerate, and roast just before serving.
- Sauce: Prepare the garlic butter sauce (without thyme) up to 1 day ahead, refrigerate, and reheat with fresh thyme before tossing.
- Freezing: Freeze cooked steak in a freezer-safe bag with some broth for up to 2 months. Thaw in the fridge overnight, reheat, and combine with freshly roasted vegetables. Avoid freezing squash or Brussels sprouts, as they may become mushy.
Tip: Use leftover steak in sandwiches, tacos, or salads, and repurpose roasted vegetables in soups or as a side for other dishes.
Recipe Variations
Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash is versatile and easy to customize. Try these creative twists:
- Spicy Kick: Increase chili powder to ½ tsp or add ¼ tsp red pepper flakes to the steak seasoning for extra heat.
- Veggie Boost: Include roasted carrots, parsnips, or mushrooms alongside the squash and sprouts.
- Herb Swap: Replace thyme with fresh rosemary or sage for a different herbaceous profile.
- Vegetarian Version: Swap steak for portobello mushrooms or eggplant steaks, using vegetable broth, and cook for 3–4 hours on low.
- Creamy Twist: Stir in ¼ cup heavy cream or sour cream with the garlic butter sauce for a richer finish.
Tip: Keep the garlic butter and thyme for the signature flavor, but adjust proteins or veggies to suit your taste.
Conclusion
You’re now ready to make Slow Cooker Garlic Butter Steak with Brussels Sprouts and Butternut Squash—a dish that’s as hearty as it is delicious! With its tender steak, sweet butternut squash, crispy Brussels sprouts, and rich garlic butter sauce, this recipe brings steakhouse-quality flavors to your table with minimal effort. It’s perfect for Valentine’s Day dinners, cozy fall meals, or meal prep with a savory, comforting twist. Customize with spices, veggies, or herbs to make it your own, and enjoy the process as much as the meal. Grab your slow cooker, whip up this flavorful masterpiece, and savor every buttery, garlicky bite. Happy cooking!
Print
Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Description
Ingredients
For the Roasted Butternut Squash:
- Butternut Squash (3 cups, peeled, seeded, cubed, ~1 small squash):
- Why it’s important: Provides sweet, creamy texture that complements the savory steak.
- Substitutions: Acorn squash, sweet potatoes, or pumpkin.
- Olive Oil (1 tbsp):
- Why it’s important: Helps roast the squash to caramelized perfection.
- Substitutions: Avocado oil or melted butter.
- Salt (to taste, about ¼ tsp):
- Why it’s important: Enhances the squash’s natural sweetness.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
For the Roasted Brussels Sprouts:
- Brussels Sprouts (12 oz, ~2 cups, trimmed and halved):
- Why it’s important: Adds earthy, slightly bitter crunch that balances the dish.
- Substitutions: Broccoli florets, cauliflower, or green beans.
- Olive Oil (1 tbsp):
- Why it’s important: Promotes crispy roasting of the sprouts.
- Substitutions: Avocado oil or melted butter.
- Salt (to taste, about ¼ tsp):
- Why it’s important: Enhances the sprouts’ flavor.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
For the Steak:
- Flank Steak (1 lb):
- Why it’s important: Provides a lean, flavorful protein base.
- Substitutions: Skirt steak, sirloin, or portobello mushrooms for vegetarian (cook 3–4 hours on low).
- Smoked Paprika (¼ tsp):
- Why it’s important: Adds smoky depth to the steak.
- Substitutions: Regular paprika or chipotle powder.
- Chili Powder (¼ tsp):
- Why it’s important: Brings mild heat and complexity.
- Substitutions: Cayenne (use less) or ancho chili powder.
- Salt (¼ tsp, plus more to taste):
- Why it’s important: Enhances the steak’s flavor.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (freshly ground, to taste, about ¼ tsp):
- Why it’s important: Adds bold, peppery depth.
- Substitutions: White pepper or a pinch of cayenne.
- Olive Oil (2 tbsp):
- Why it’s important: Used for searing and adding richness.
- Substitutions: Avocado oil or vegetable oil.
- Butter (3 tbsp):
- Why it’s important: Creates a rich, garlicky sauce for the steak.
- Substitutions: Ghee, vegan butter, or extra olive oil.
- Garlic (5 cloves, minced, ~5 tsp):
- Why it’s important: Infuses the sauce with bold, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
- Fresh Thyme (¼ oz, ~2 tbsp leaves or 5–6 sprigs):
- Why it’s important: Adds earthy, herbaceous flavor to the sauce.
- Substitutions: Fresh rosemary, oregano, or 1 tsp dried thyme.
Additional for Slow Cooker:
- Beef or Vegetable Broth (½ cup):
- Why it’s important: Keeps the steak moist and adds flavor during slow cooking.
- Substitutions: Red wine, water, or mushroom broth.
Tip: Use fresh Brussels sprouts for the best texture, and cube butternut squash uniformly for even roasting. Choose high-quality butter for a rich garlic sauce.
Instructions
Step 1: Prepare and Sear the Steak
- Season 1 lb flank steak on both sides with ¼ tsp smoked paprika, ¼ tsp chili powder, ¼ tsp salt, and ¼ tsp freshly ground black pepper, rubbing the spices evenly.
- In a large cast-iron or heavy skillet over medium heat, heat 2 tbsp olive oil. Sear the whole flank steak for 3–4 minutes per side until a golden crust forms but not fully cooked (it will finish in the slow cooker).
- Transfer the steak to the slow cooker, reserving any pan juices for flavor.
- Tip: Pat steak dry before seasoning for a better sear, and avoid moving it during searing to develop a crust.
Step 2: Slow Cook the Steak
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place the seared flank steak in the slow cooker. Add ½ cup beef or vegetable broth and reserved pan juices for moisture.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the steak is tender and reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium in the thickest part.
- Remove the steak, let it rest for 5 minutes, then slice thinly against the grain into 1-inch strips.
- Tip: Check doneness early with a meat thermometer to avoid overcooking, and slice against the grain for tenderness.
Step 3: Roast the Butternut Squash
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss 3 cups cubed butternut squash with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
- Spread the squash in a single layer on the prepared baking sheet, ensuring no overcrowding.
- Roast on the middle rack for 25–30 minutes, flipping halfway, until tender and caramelized. Remove from the oven and set aside.
- Tip: Cube squash into ½-inch pieces for even roasting, and spread out to avoid steaming.
Step 4: Roast the Brussels Sprouts
- Trim the ends of 12 oz Brussels sprouts, remove yellow leaves, and slice in half.
- In a medium bowl, toss the Brussels sprouts with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper.
- Spread in a single layer on a parchment-lined baking sheet, cut-side down for extra crispiness.
- Roast on the middle rack at 400°F (200°C) for 20–25 minutes, flipping halfway, until tender and slightly charred. Remove from the oven and set aside.
- Tip: Roast Brussels sprouts at the same time as the squash on a separate sheet for efficiency, and avoid overcrowding for crisp results.
Step 5: Prepare the Garlic Butter Sauce
- In a large skillet over low-medium heat, melt 3 tbsp butter. Add 5 minced garlic cloves and ¼ oz fresh thyme leaves (or 5–6 sprigs), cooking for 1–2 minutes until the garlic softens and becomes fragrant, stirring to avoid burning.
- Add the sliced flank steak to the skillet, tossing to coat thoroughly with the garlic butter sauce. Cook for 1–2 minutes to reheat, then remove from heat.
- Tip: Use low heat to prevent burning the garlic, and strip thyme leaves from sprigs for easier eating.
Step 6: Combine and Serve
- Add the roasted butternut squash and Brussels sprouts to the skillet with the steak, tossing gently to warm through and coat with the garlic butter sauce. If the skillet is too small, work in batches or combine in a large serving dish.
- Season with additional salt and freshly ground black pepper to taste, and garnish with extra fresh thyme leaves.
- Serve hot, either family-style in a large dish or plated individually, ensuring each portion has steak, squash, and sprouts.
- Pair with mashed potatoes, a green salad, or crusty bread for a complete meal.
- Tip: Serve in heart-shaped dishes or garnish with a heart-shaped thyme sprig for a romantic Valentine’s Day touch.
FAQs
Q: Can I use a different cut of steak?
A: Yes! Skirt steak or sirloin work well, but adjust cooking time slightly (check for tenderness). Fattier cuts like ribeye may need less time.
Q: Is this recipe healthy?
A: It’s protein-rich and veggie-packed but higher in fat due to butter and oil. Use less butter or olive oil spray for a lighter option.
Q: Can I make this in an Instant Pot?
A: The slow cooker is better for tender steak, but use the “Slow Cooker” function with the same times. Pressure cooking may toughen the steak.
Q: Why are my vegetables mushy?
A: Overcrowding or overcooking can soften vegetables. Spread squash and sprouts in a single layer and roast just until tender.
Q: Can I make this vegetarian or vegan?
A: Yes! Swap steak for portobello mushrooms or eggplant, use vegetable broth, vegan butter, and olive oil instead of dairy butter. Cook for 3–4 hours on low.
Q: What sides go well with this dish?
A: Pair with mashed potatoes, a green bean almondine, or a fresh arugula salad. A glass of red wine or sparkling cider complements the rich flavors, perfect for a Valentine’s Day meal!
