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One-Skillet Steak and Spring Veg with Spicy Mustard Recipe | Bon
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Brief Description
steak and vegies
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Main Ingredient
peas
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Category: Beef
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.bonappetit.com/recipe/one-skillet-steak-and-spring-veg-with-spicy-mustard
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Feb 01, 2022
Number of Servings:
Ingredients:
- 1 pounds - boneless New York strip steak, patted dry
- 5 - garlic cloves, 1 grated, 4 thinly sliced
- 1/3 cups - Dijonn mustard
- 1 tablespoons - sherry vinegar or red wine vinegar
- 1 teaspoons - honey
- - 1-2 pinches cayenne pepper
- 1/3 cups - plus 3 Tbs olive oil
- 1 - bunch scallions, thinly sliced, divided
- 10 ounces - bag frozen peas
- 1 - bunch asparagus, trimmed, cut into 1" pieces
Directions:
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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