Seared Steak with Mushrooms and Roasted Squash

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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