Skillet Steak with Mushroom Sauce

Ingredients

• 12 oz boneless beef top sirloin steak, cut 1 inch thick and trimmed
• 2 tsp salt-free steak grilling seasoning, such as Mrs. Dash®
• 2 clove garlic, minced
• 1/2 tsp salt, divided
• 2 tsp canola oil
• 6 oz broccolini, trimmed
• 2 cup frozen peas
• 1 tsp chopped fresh thyme
• 3 cup sliced fresh mushrooms
• 1 cup unsalted beef broth
• 1 tbsp whole-grain mustard
• 2 tsp cornstarch

Instructions

1. Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and ¼ 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.