Reviews (1) Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 03/24/2009 This was a very easy and great recipe!
Back to Pepper Steak with Squash and Mushrooms All Reviews for Pepper Steak with Squash and Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pepper Steak with Squash and Mushrooms Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Pepper Steak with Squash and Mushrooms
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Gallery
Pepper Steak with Squash and Mushrooms
Pepper Steak with Squash and Mushrooms
Pepper Steak with Squash and Mushrooms
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 4
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 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
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.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 03/24/2009 This was a very easy and great recipe!
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 03/24/2009 This was a very easy and great recipe!Martha Stewart Member
Rating: Unrated 03/24/2009
This was a very easy and great recipe!
Rating: Unrated
All Reviews for Pepper Steak with Squash and Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pepper Steak with Squash and Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
