One-Skillet Steak and Spring Veg with Spicy Mustard

Ingredients for One-Skillet Steak and Spring Veg with Spicy Mustard

• 450g boneless New York strip steak, patted dry

• Kosher salt, freshly ground pepper

• 5 garlic cloves, 1 grated, 4 thinly sliced

• 80ml Dijon mustard

• 1 tablespoon sherry vinegar or red wine vinegar

• 1 teaspoon honey

• 1–2 pinches cayenne pepper

• 80ml plus 3 tablespoons olive oil

• 1 bunch spring onions, thinly sliced, divided

• 1 (275g) bag frozen peas

• 1 bunch asparagus, trimmed, cut into 1-inch pieces

How to make One-Skillet Steak and Spring Veg with Spicy Mustard

Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 80ml oil, and 1 tablespoon 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 tablespoon oil and cook, turning every 2 minutes or so and making sure to get colour on the fat cap, until medium-rare (an instant-read thermometer inserted into the centre will register 49°C), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 2 tablespoons oil in same skillet over low. Add sliced garlic and all but about 2 tablespoons spring onions (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 spring onions. Serve with remaining mustard sauce alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.