One-Skillet Steak and Spring Veg with Spicy Mustard
The recipe One-Skillet Steak and Spring Veg with Spicy Mustard can be made in approximately 45 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 521 calories, 31g of protein, and 36g of fat per serving. For $4.16 per serving, you get a main course that serves 4. 92 people were glad they tried this recipe. Head to the store and pick up asparagus, cayenne pepper, scallions, and a few other things to make it today. It is perfect for valentin day. It is brought to you by Epicurious. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is super. If you like this recipe, take a look at these similar recipes: One-Skillet Steak and Spring Veg with Spicy Mustard, One-Skillet Steak and Spring Veg with Spicy Mustard, and One-Skillet Steak and Spring Veg with Spicy Mustard.
Servings: 4
Ingredients:
1 bunch asparagus, trimmed, cut into 1-inch pieces
1–2 pinches cayenne pepper
1/3 cup Dijon mustard
5 garlic cloves, 1 grated, 4 thinly sliced
1 teaspoon honey
Kosher salt, freshly ground pepper
1/3 cup plus 3 tablespoons olive oil
1 (10-ounce) bag frozen peas
1 tablespoon sherry vinegar or red wine vinegar
1 bunch scallions, thinly sliced, divided
1 pound boneless New York strip steak, patted dry
Equipment:
whisk
bowl
kitchen thermometer
frying pan
Cooking instruction summary:
Preparation 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. 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 120F), 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 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. 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.
Step by step:
1. Season steak all over with salt and pepper.
2. 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.
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 120F), about 10 minutes.
4. Transfer steak to a plate to rest.
5. Pour off oil from skillet, leaving crispy bits behind.
6. Heat remaining 2 Tbsp. oil in same skillet over low.
7. 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.
8. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes.
9. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes.
10. Remove from heat.
11. Slice steak and shingle over vegetables in skillet.
12. Drizzle some mustard sauce over steak and top with reserved scallions.
13. Serve with remaining mustard sauce alongside.
Nutrition Information:
covered percent of daily need
