One-Skillet Steak and Spring Veg with Spicy Mustard
Ingredients
The steak
-
1
pound
boneless New York strip steak
-
to taste
Kosher salt
-
to taste
freshly ground pepper
The mustard sauce
-
1
clove
garlic, grated
-
⅓
cup
Dijon mustard
-
1
tablespoon
sherry vinegar or red wine vinegar
-
1
teaspoon
honey
-
1–2
pinches
cayenne pepper
-
⅓
cup
olive oil
-
1
tablespoon
water
The vegetables
-
4
cloves
garlic, thinly sliced
-
1
bunch
scallions, thinly sliced
-
10
ounces
frozen peas
-
1
bunch
asparagus, trimmed and cut into 1-inch pieces
-
3
tablespoons
olive oil (for cooking)
Instructions
- Season the steak with salt and pepper.
- In a bowl, whisk together grated garlic, mustard, vinegar, honey, cayenne, olive oil, and water; season with salt and pepper.
- Heat a skillet over medium-high heat, rub the steak with oil, and cook until medium-rare, about 10 minutes. Let it rest afterward.
- In the same skillet, heat more oil and add sliced garlic and scallions; cook until softened.
- Add peas and a splash of water, cooking until tender, then add asparagus and season with salt and pepper.
- Slice the steak and arrange it over the vegetables in the skillet.
- Drizzle mustard sauce over the steak, top with reserved scallions, and serve with remaining sauce.
Nutrition Facts (estimated)
Servings
4
Calories
700
Total fat
53g
Total carbohydrates
22g
Total protein
36g
Sodium
500mg
Cholesterol
90mg
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