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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

16 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
03/24/2009
This was a very easy and great recipe!