Description
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.
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.
