The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce.
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 (145F), about 8 minutes.
Add mushrooms to the drippings in the pan.
Cook over medium-high heat for 3 minutes, stirring occasionally.
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.
Frequently Asked Questions
Absolutely.
Cornstarch in this recipe helps thicken the gravy.
To be sure you’re not overdoing it, just add a little at a time.
What is best all depends on what you like in terms of flavor.
All mushrooms need some cleaning.
The only thing you never want to do is ruin them by soaking them in water.
Recipe Updates
Increased the salt (to boost flavor).
Added garlic and fresh thyme (to boost flavor).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
