This steak, broccoli rabe and pea dinner is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushroom, broth and grainy mustard to make a thick and delicious sauce.
Nutrition per serving may change if servings are adjusted.
12 ounces boneless beef top sirloin steak, cut 1 inch thick and trimmed
2 teaspoons salt-free steak grilling seasoning, such as Mrs. Dash®
2 teaspoons canola oil
6 ounces broccoli rabe, trimmed
2 cups frozen peas
3 cups sliced fresh mushrooms
1 cup unsalted beef broth
1 tablespoon whole-grain mustard
2 teaspoons cornstarch
¼ teaspoon salt
Preheat oven to 350°F. Sprinkle meat with steak seasoning. In a 12-inch cast-iron skillet heat oil over medium-high. Add meat and broccoli rabe. Cook 4 minutes, turning broccoli rabe once (do not turn meat). Place peas around meat. Transfer skillet to oven and bake 8 minutes or until meat is medium-rare (145°F). Remove meat and vegetables from skillet; cover and keep warm.
For sauce, add mushrooms to drippings in skillet. Cook over medium-high 3 minutes, stirring occasionally. Whisk together the beef broth, mustard, cornstarch and salt; stir into mushrooms. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Serve meat and vegetables with sauce.
Loved how quickly this came together. It was beautiful on the plate due to 2 green veggies. The meat could use a bit more flavor; next time I will add garlic or more spice. The beefy mushroom sauce was delicious.