Ingredients
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 cloves garlic, minced
½ teaspoon salt, divided
2 teaspoons canola oil
6 ounces broccolini, trimmed
2 cups frozen peas
1 teaspoon chopped fresh thyme
3 cups sliced fresh mushrooms
1 cup unsalted beef broth
1 tablespoon whole-grain mustard
2 teaspoons cornstarch
Directions
1
Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon salt. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once (do not turn the steak). Place peas around the steak; sprinkle with thyme. Transfer the skillet to oven and bake until the steak is medium-rare (145°F), about 8 minutes. Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm.
2
Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce.