Seared Steak with Mushrooms and Roasted Squash

Ingredients

• 1 lb steak (such as sirloin or ribeye)
• 2 cups squash (such as butternut or acorn), cubed
• 8 oz mushrooms, sliced
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss the 2 cups cubed squash with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast until tender and caramelized, about 15-20 minutes, shaking once.

2. 2

   While squash roasts, pat the 1 lb steak dry and season both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper.

3. 3

   Heat 1 tbsp olive oil in a large skillet over high heat. Add the steak and sear until a brown crust forms, about 3-4 minutes per side for medium-rare. Transfer to a plate and let rest.

4. 4

   Reduce heat to medium-high. Add the remaining 1 tbsp olive oil and the 8 oz sliced mushrooms. Cook, stirring occasionally, until golden and softened, about 5-7 minutes. Season with the remaining 1/4 tsp black pepper.

5. 5

   Slice the steak against the grain. Serve with the roasted squash and mushrooms, spooning any juices from the steak over the top.

Tools you’ll need

• baking sheet
• large skillet
• knife
• cutting board

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