One-Skillet Steak and Spring Veg with Spicy Mustard
A delicious one-pan meal featuring perfectly cooked New York strip steak served with spring vegetables and a zesty Dijon mustard sauce. The dish combines tender asparagus and sweet peas with garlic and scallions for a complete and flavorful dinner.
Ingredients
- •1 pound boneless New York strip steak, patted dry
- •1 to taste Kosher salt, freshly ground pepper
- •5 cloves garlic cloves
- •⅓ cup Dijon mustard
- •1 tablespoon sherry vinegar or red wine vinegar
- •1 teaspoon honey
- •1½ pinches cayenne pepper
- •⅓ cup olive oil
- •1 bunch scallions
- •10 ounce frozen peas
- •1 bunch asparagus
- •trimmed
- •cut into 1-inch pieces
Cooking Instructions
- 1.
Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
5 min
- 2.
Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
15 min
- 3.
Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. 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 just tender, about 5 minutes. Remove from heat.
13 min
- 4.
Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.
5 min
