Broiled Steak with Butternut Squash and Asparagus

Broiled Steak with Butternut Squash and Asparagus 4.86/5 (7 votes)

Nothing is better after a long day than an easy dinner with minimal mess - that tastes delicious. Done! Tender butternut squash (or sweet potatoes - you choose), earthy mushrooms and crisp asparagus topped with a simple steak. I chose a skirt steak because it grabs ahold of the seasonings and cooks quickly, but you could also use a sirloin or flank steak. Adjust the amount of time to the thickness of the cut. A nice slice of sourdough bread would be delicious too.

Broiled Steak with Butternut Squash and Asparagus



  • 3-4 cups butternut squash, cubed
  • 1 red onion, thickly chopped
  • 8 ounces mushrooms, sliced
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 pound flank steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons fresh parsley, minced, or 1t dried parsley


  1. Preheat oven to 425.
  2. Place cubed squash, onion, and mushrooms on a rimmed baking sheet.
  3. Drizzle with oil and sprinkle with garlic salt and pepper. Toss to coat and arrange in a single layer.
  4. Place on the center rack of the oven and let roast for 10 minutes.
  5. Remove from oven, toss, and add asparagus to the sheet. Drizzle with just a touch of oil.
  6. Return to the oven and roast for another 10 minutes.
  7. Place the steak in a shallow dish. Drizzle with oil and then sprinkle with garlic, parsley, salt and pepper. Flip to coat on both sides. Set aside.
  8. Remove the squash from the oven. Toss a bit to allow it to cook evenly.
  9. Place a metal rack (like a cooling rack you use for cookies) in the center of the sheet above some of the vegetables.
  10. Lay the steak in the center of the rack.
  11. Increase the heat in the oven to broil.
  12. Transfer the pan to the oven on a center rack. The steak should be about 6-8" from the heating element.
  13. Broil 3 minutes, remove from the oven, flip the steak and toss the vegetables if the edges are getting too brown.
  14. Return to the oven and broil another 2-3 minutes for medium rare, depending on the thickness of the steak.
  15. Let steak rest for 5 minutes and then slice against the grain.
  16. Plate vegetables topped with slices of steak.

Nutritional Information

Per Serving: Calories 450 Fat 26 Sat Fat 6 Sodium 98 Carbs 22 Sugars 6 Fiber 6 Protein 36.


KID NOTE: The kids loved this meal. I served butternut squash but sold it as sweet potatoes and no one questioned it.

VEGETARIAN TIP: Skip the steak. Serve a soft fried egg over the veggies.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. Stam says:

    Made it with chicken instead of steak; delicious!!

  2. j_freek says:

    Absolutely delicious! My husband and I loved it, can’t wait to make again!

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