Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Thinly slice the mushrooms. Halve, peel, and thinly slice the shallot(s). In a bowl, combine the soy glaze, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings).

Place the potato wedges on one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, place the squash pieces on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 5 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

To the pan of reserved fond, add the sliced mushrooms and sliced shallot(s) in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until coated. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted squash and roasted potatoes. Top the steaks with the glazed mushrooms. Enjoy!