Name: One-Skillet Strip Steak with Asparagus, Peas, and Spicy Mustard
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; 1/3 cup Dijon mustard; 1 tablespoon sherry vinegar or red wine vinegar; 1 teaspoon honey; 1–2 pinches cayenne pepper; 1/3 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

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Photo by Alex Lau

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

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

1/3 cup Dijon mustard

1 tablespoon sherry vinegar or red wine vinegar

1 teaspoon honey

1–2 pinches cayenne pepper

1/3 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

Step 1
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.
Step 2
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°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
Step 3
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.
Step 4
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.