One-Skillet Steak And Spring Veg With Spicy Mustard

Name: One-Skillet Steak And Spring Veg With Spicy Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless New York strip steak, patted dry; Kosher salt, freshly ground pepper; 5 garlic cloves, 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; 1/3 cup plus 3 tablespoons olive oil; 1 bunch scallions, thinly sliced, divided; 1 (10-ounce) bag frozen peas; 1 bunch asparagus, trimmed, cut into 1-inch pieces

Servings: persons

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 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
1/3 cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 (10-ounce) bag frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces

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.
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 120u00b0F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
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.
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.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound boneless New York strip steak, patted dry, Kosher salt, freshly ground pepper, 5 garlic cloves, 1 grated, 4 thinly sliced, 1/3 cup Dijon mustard, and more.

Yes, One-Skillet Steak And Spring Veg With Spicy Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!