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One-Skillet Steak and Spring Veg with Spicy Mustard

4.7

(44)

Image may contain Plant Food Vegetable Asparagus Frying Pan and Wok

This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.

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What you’ll need

Recipe information

  • 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

⅓

cup Dijon mustard

1

tablespoon sherry vinegar or red wine vinegar

1

teaspoon honey

1–2

pinches cayenne pepper

⅓

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

Preparation

  1. Step 1

    Season steak all over with salt and pepper.

    Step 2

    Whisk 1 grated garlic clove, ⅓ cup mustard, 1 Tbsp. vinegar, 1 tsp. honey, a couple pinches of cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

    Step 3

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

    → Need help seasoning that cast-iron? We got you

    Step 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.

    Step 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 just tender, about 5 minutes. Remove from heat.

    → PSA: Frozen peas are just better than fresh

    Step 6

    Slice steak and shingle over vegetables in skillet.

    Step 7

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

Nutrition Per Serving

Calories (kcal) 700
Fat (g) 53
Saturated Fat (g) 14
Cholesterol (mg) 90
Carbohydrates (g) 22
Dietary Fiber (g) 7
Total Sugars (g) 9
Protein (g) 36
Sodium (mg) 500
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Reviews (44)

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  • We used flank steak. Fabulous mustard sauce! I added a bunch of dill which brightened it up. Our guest are clamoring for the recipe!

    • Anonymous

    • Albuquerque

    • 5/16/2022

  • easy to prepare (even for us non-chefs)... my family loved it!

    • Anonymous

    • Denver

    • 5/16/2022

  • I love how, without realizing it, most of the posters below are doing exactly what Basically is about, and that’s adaptability. Broccoli rabe for peas - sure! Double the meat? Why not? The recipe itself is a canvas with a rough sketch. I’m looking forward to mine w a flat iron steak, not New York.

    • David

    • Boise

    • 3/7/2021

  • First —one steak for four people? Clearly whoever wrote this does not have teenagers ! Make TWO steaks for four people at least . Second -agree with previous poster—I don’t throw out the oil from the steaks , why? And Third- we use half paprika , half cayenne in the mustard sauce and serve on the side . Everyone is happy

    • Anonymous

    • Washington DC

    • 10/27/2020

  • Why pour off the used oil that is embedded with flavor and then add more oil?

    • Anonymous

    • 10/26/2020

  • Made this with sugar snap peas and it came out great! We loved this recipe!

    • Anonymous

    • mountain view, ca

    • 6/8/2020

  • Peas are meh... try this: I cut up some prosciutto and threw it in the pan to render out the fat for about a minute. Then added mushrooms and the asparagus and let cook for about 5 minutes. Once the asparagus is nearly cooked through I threw in some fresh spinach until it... does what it does, about another minute. "Husband me up" doesn't have quite the same ring to it but you get the point. P..S. You can easily cut the sauce by half

    • Anonymous

    • Brooklyn, NY

    • 6/4/2020