Dry Goods / Hors d'oeuvres

One-Skillet Steak and Spring Veg with Spicy Mustard

with Moutarde de Dijon - Dijon Mustard

​4

Ingredients

1/3 cup Moutarde de Dijon

​1 pound boneless New York strip steak, patted dry

Kosher salt, freshly ground pepper

5 garlic cloves, 1 grated, 4 thinly sliced

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

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, 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.

Credit: Bon Appetit