Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Toss the butternut squash in olive oil and sea salt. Spread the squash evenly across the baking sheet and cook for 20 minutes.
Heat a skillet over medium-high heat. Brown the steak on both sides for 1 to 2 minutes. Remove the steak from the skillet, top with fresh thyme, and add to the baking sheet with the butternut squash. Return to the oven for 10 more minutes or until the steak is cooked to your liking.
Meanwhile, add the broccoli to a pan with enough water to cover halfway—steam for about 3 to 5 minutes or until tender.
Drain excess water and transfer to a plate alongside the squash and steak.
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add garlic and your favorite herbs to the steak, plus, cheese, or nutritional yeast to your broccoli.
