Review Your Order
Close

Shopping Cart

One-Skillet Steak and Spring Veg with Spicy Mustard from Bon Appétit

Ingredients:

4 SERVINGS

  • 1     lb. boneless New York strip steak, patted dry
  •        Kosher salt, freshly ground black pepper
  • 5     garlic cloves, 1 grated, 4 thinly sliced
  • ⅓   cup Dijon mustard
  • 1     Tbsp. sherry vinegar or red wine vinegar
  • 1      tsp. honey
  • 1-2  pinches cayenne pepper
  • ⅓   cup plus 3 Tbsp. olive oil
  • 1      bunch scallions, thinly sliced, divided
  • 1     (10-oz.) bag frozen peas
  • 1      bunch asparagus, trimmed, cut into 1-inch pieces


Procedures:

Season steak all over with salt and pepper.

Whisk grated garlic clove, mustard, vinegar, honey, 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 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.

by Bon Appétit

These Are Perfect For This Recipe

Lodge Skillet

Stars: 4.7

This cast iron skillet is perfect for fried chicken, roasted meats and veggies, pan-grilled steaks and more. Whether you’re baking skillet cornbread over an open fire or pan-frying a batch of chicken wings for the game, you’ll love the way this ... More About Lodge Skillet »


Bee’s Knees Spicy Honey

Combining sweet honey from the Hudson Valley with a spicy mix of chili peppers, Bees Knees Spicy Honey is great on anything from a hot slice of pizza to a warm buttered biscuit to a cold bowl of ice cream. It also makes a deliciously hot addition to any... More About Bees Knees Spicy Honey »

3084704
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?