Our steak and mushrooms with squash and chive pesto recipe, isn’t only a mouthful to say but also to eat. This well rounded meal is perfect for summer or fall when you have access to beautiful squash. If you live somewhere where you can get good quality squash year round, lucky you, you can make this recipe all year. Not only is this recipe healthy, quick and easy to make but it’s also budget friendly. Our recipe accommodates any type of beef steak you’d like. We like to stock up on good roasts when they are on sale and then slice and freeze them individually. Depending on your freezer, steak can last 4-12 months when frozen.
Ease of Making: Easy
How to Make Steak and Mushrooms with Squash and Chive Pesto
Steak and mushrooms are two common flavors that you’ve likely seen before for most meals. You can find this combination on breakfast menus, in burgers or at your favorite steak house. To bring the flavors home and give yourself a hearty treat, we’ve paired our steak and mushrooms with a bright and refreshing zucchini squash and chive pesto.
How to Cook Steak and Mushrooms
First, start by seasoning your steak with garlic powder and salt and add to a pan with oil. Cooking at medium high heat. For this recipe, we opt to sear the steak on both sides and then cook until done.
To cook the mushrooms for steak, remove cooked beef from the pan and place on a serving dish. Using the same pan add more oil and saute the mushrooms until brown.
How to Tell if Your Steak is Done
Nailing the perfect cook on your steak is something most chefs aim to do in the kitchen. After all, nobody who prefers their steak well done is going to be okay with a still mooing piece of rare steak when served. To test out where your steak is in the cooking process, take your finger and press firmly into the steak and look for these qualities:
- Rare – a rare steak is extremely soft and will keep an indent after you’ve touched it with a finger.
- Medium rare – these steaks will feel soft and springy
- Medium – touch your steak to see if it springs back to the touch, if it has a quick spring back you’ve nailed the medium cook.
- Medium well – a medium-well steak will be mostly firm with a hardly noticeable spring left in it when you touch it.
- Well done – steaks that are completely cooked through will be firm to the touch.
Or use a meat thermometer:
- Rare- 140℉
- Medium rare – 145℉
- Medium – 160℉
- Medium well – 165℉
- Well done – 170℉
Please note that the USDA recommends cooking to at last 145F to avoid increased risk of food borne illness.
How to Prepare Squash
Squash is a delicate vegetable that can get soggy when sliced too thin or combined with too much oil. We like to slice our squash into half circles that are about a quarter inch thick. Do this by trimming the ends of your squash and slicing lengthwise through the vegetable until you have two even halves. Then you’ll slice widthwise along your squash to make the half coin.
Place your squash on a baking sheet and season with garlic powder and salt. Drizzle with olive oil and bake for 10-15 minutes.
How to Make Chive Pesto
Pestos are an easy to make sauce that traditionally are found with pine nuts, salt, basil, and garlic. To make our chive pesto, add chives, garlic, olive oil, and 1 tsp of salt to a blender. Puree until smooth. If you notice the pesto is too thick you can add more olive oil and blend until you reach your desired consistency. When finished, add to your cooked squash.
Meal Prep Tips for Steak and Mushrooms
- If you want to spice up your steak with pepper or additional seasonings, do it after the sear to ensure the spices do not burn.
- Pat the steak dry before cooking to get a nice crust.
- Have your meat thermometer handy to prevent any overcooking.
Steak & Mushrooms With Squash and Chive Pesto
- cutting board
- saute pan
- indoor grill pan
Steak and vegetables
- 12 oz sirloin steak (recommend thinly sliced)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 each yellow squash (sliced)
- 1 cup mushrooms (sliced)
- 1 bunch chives
- 3 cloves garlic (peeled)
- 1 each lemon
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tsp salt
- Pre-heat oven to 400F
- Slice squash into half coins (1/4 inch thick). Place on a sheet pan and season with a pinch of salt and garlic powder. Drizzle with 1 tbsp of olive oil
- Place squash in the oven and bake for 10-15 minutes.
- Meanwhile, season the steak with garlic powder, salt, and pepper. Coat it with olive oil
- Pre-heat the indoor grill pan on medium-high heat and sear the steak on each side for about 3 to 5 minutes until it reaches your desired doneness
- After the steak cooks, remove it from the indoor grill pan. Add the sliced mushrooms and grill them until they soften (about 3 to 5 minutes). Toss them around so that it fully cooks
- Add chopped chives, garlic, lemon juice, olive oil, and salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Then, spoon some of the sauce on top of your veggies and use it as a dip for your steak
If you love this recipe, check out these other recipes we know you’ll love too: