One-Skillet Steak and Spring Vegetables


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One-Skillet Steak and Spring Vegetables


1 pound boneless New York strip steak, patted dry
Kosher salt
Freshly ground pepper
5 cloves of garlic, 1 grated, 4 thinly sliced
1/3 cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1-2 pinches cayenne pepper (sub smoked paprika for less heat)
1/3 cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 10-ounce bag of frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces


1) Season steak all over with salt and pepper.

2) Whisk 1 grated garlic clove, 1/3 cup mustard, 1 tbsp vinegar, 1 tsp honey, a couple pinches of cayenne, 1/3 cup oil, and 1 tbsp water in a medium bowl to combine; season spicy mustard with salt and pepper.

3) Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 tbsp oil and cook, turning every two minutes or so and making sure to get color on the fat cap until medium-rare (an instant thermometer inserted into the center will register at 120 degrees), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

4) Heat remaining 2 tbsp oil in same skillet over low. Add 4 sliced garlic cloves and all but about 2 tbsp scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes.

5) Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is tender, about 5 minutes. Remove from heat.

6) Slice steak and shingle over vegetables in skillet.

7) Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.


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