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One-Skillet Steak and Spring Veg with Spicy Mustard Recipe | Bon

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  1. 1 pounds - boneless New York strip steak, patted dry
  2. 5 - garlic cloves, 1 grated, 4 thinly sliced
  3. 1/3 cups - Dijonn mustard
  4. 1 tablespoons - sherry vinegar or red wine vinegar
  5. 1 teaspoons - honey
  6. - 1-2 pinches cayenne pepper
  7. 1/3 cups - plus 3 Tbs olive oil
  8. 1 - bunch scallions, thinly sliced, divided
  9. 10 ounces - bag frozen peas
  10. 1 - bunch asparagus, trimmed, cut into 1" pieces


Season steak all over with salt and pepper.

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.

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.

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.

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.

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.


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