Stovetop Petite Sirloin with Mushroom Pan Sauce + Roasted Butternut Squash

A cozy, French bistro-inspired dinner that feels special but cooks fast: seared petite sirloin with a pan sauce of mushrooms and a splash of vinegar for lift, plus creamy-sweet roasted winter squash. No mushroom-onion gravy here—this is a lighter, sharper steak pan sauce.

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Ingredients

Choice Petite Sirloin Beef Steak (About 2-3 Steaks) about 12–14 oz total (2 small steaks) $7.99/lb (sale option listed)
Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.50/8 oz (sale)
Organic butternut squash about 1 lb, peeled and 1-inch diced (or buy pre-cut if available) $1.99/lb
Organic jumbo yellow onion 1/4 medium onion, finely chopped (about 2 oz) $1.49/lb
Simple Truth Organic® garlic bulbs (or Organic garlic) 2 cloves, minced $1.99/3 ct
Olive oil 2 tbsp (divided)
Butter 1 1/2 tbsp (divided)
Red wine (or beef broth) 1/3 cup (or 1/2 cup broth)
Beef broth or water 1/4 cup
Dijon mustard 1 tsp
Balsamic vinegar (or red wine vinegar) 2 tsp
Fresh thyme (optional) 1/2 tsp dried or 2–3 sprigs
Kosher salt 1 tsp total, plus more to taste
Black pepper 1/2 tsp

Instructions

Prep oven + squash: Heat oven to 425°F. Peel and dice about 1 lb butternut squash into 1-inch cubes.
Roast the squash (use these amounts): Toss squash with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 20–25 minutes, flipping once, until browned and tender.
Prep steaks: Pat dry 2 petite sirloin steaks (12–14 oz total). Season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Sear (stovetop): Heat a skillet (cast iron if you have it) over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. When foaming subsides, add steaks. Cook 3–4 minutes per side for medium-rare (adjust for thickness). Transfer to a plate to rest 5–10 minutes.
Sauté mushrooms + aromatics (use these amounts): In the same skillet, add sliced 8 oz baby bella mushrooms and a pinch of salt. Cook 4–5 minutes until they release liquid and start browning. Add 1/4 finely chopped onion and cook 2 minutes. Add 2 minced garlic cloves and thyme; cook 30 seconds.
Build the pan sauce: Add 1/3 cup red wine (or 1/2 cup broth) and scrape up browned bits. Simmer 2 minutes. Add 1/4 cup broth/water, 1 tsp Dijon, and 2 tsp balsamic (or red wine vinegar). Simmer 1–2 minutes until lightly saucy.
Finish sauce: Turn off heat and stir in 1/2 tbsp butter to gloss the sauce. Taste and adjust salt/pepper.
Serve: Slice steaks. Plate with roasted butternut squash and spoon mushroom pan sauce over the steak.

Health notes: Approx 700–900 kcal per serving. Healthiness: Moderate—good protein and fiber; watch butter portions in the sauce. Swap half the butter for olive oil if you want it lighter.

Drink pairing: Wine pairing: Lean into medium-bodied reds with savory notes to echo mushrooms. - Styles: Pinot Noir, Cabernet Franc, Syrah (cool-climate) - Local WA picks: A WA Pinot Noir (if available from a local producer) is excellent; otherwise look for a Columbia Valley Pinot Noir or a lighter WA Syrah. Why it works: Pinot’s earthy red-fruit plays perfectly with mushrooms; Cab Franc adds herbal lift; cool-climate Syrah complements sear and pepper.

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