Pepper Steak with Squash and Mushrooms

Name: Pepper Steak with Squash and Mushrooms
Prep time: 20 min
Total time: 50 min
Ingredients: 1 package whole button mushrooms (10 ounces); 1 small butternut squash (about 1 ¾ pounds), halved, peeled, seeded, and cut into 1-inch pieces; 1 medium onion, cut into 8 wedges (along with core); 1 tablespoon plus 1 ½ teaspoons olive oil; Coarse salt; 1 top round or London broil steak (1 ½ pounds, about 1 ¼ inches thick); 2 tablespoons whole-grain mustard; 1.5 tablespoons coarsely ground black peppercorns

3.6

(16)

1 Review

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

20 mins

Total Time:

50 mins

Servings:

4

Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.

Ingredients

1 package whole button mushrooms (10 ounces)
1 small butternut squash (about 1 ¾ pounds), halved, peeled, seeded, and cut into 1-inch pieces
1 medium onion, cut into 8 wedges (along with core)
1 tablespoon plus 1 ½ teaspoons olive oil
Coarse salt
1 top round or London broil steak (1 ½ pounds, about 1 ¼ inches thick)
2 tablespoons whole-grain mustard
1 ½ tablespoons coarsely ground black peppercorns

Directions

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.