Pepper Steak with Squash and Mushrooms
Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.
- 1 package whole button mushrooms (10 ounces)
- 1 small butternut squash (about 1 3/4 pounds), halved, peeled, seeded, and cut into 1-inch pieces
- 1 medium onion, cut into 8 wedges (along with core)
- 1 tablespoon plus 1 1/2 teaspoons olive oil
- Coarse salt
- 1 top round or London broil steak (1 1/2 pounds, about 1 1/4 inches thick)
- 2 tablespoons whole-grain mustard
- 1 1/2 tablespoons coarsely ground black peppercorns
Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, combine mushrooms, squash, and onion. Add 1 tablespoon oil and 3/4 teaspoon salt; toss to coat. Arrange vegetables around sides of pan; place steak in center of pan.
In a small bowl, stir together mustard and peppercorns. Coat steak with the remaining 1 1/2 teaspoons oil, and sprinkle generously with salt. Spread mustard-pepper mixture over top of steak; press down to adhere.
Roast, turning and stirring vegetables once, until steak is lightly browned and an instant-read thermometer inserted in one side of steak registers 130 degrees to 135 degrees for medium-rare, 15 to 20 minutes.
Transfer steak to a cutting board to rest; tent loosely with aluminum foil. Spread vegetables in an even layer, return to oven, and continue roasting until lightly browned and tender, 8 to 10 minutes. Cut the steak into 1/4-inch thick slices, and serve with vegetables.