How is your week going? I hope it is full of fun activities despite all this rain and fog. Conor was away over this past weekend so I had the apartment to myself and got a bunch of things done. Like listen to Lady Gaga with all the windows open. Also, some spring cleaning happened. It should continue to happen- but I'm pretty happy with how far I got! I also made coconut macaroons, had a delicious brunch with a friend AND made a cheesecake. All in one day!
This dish is spring! All ready for you in one skillet- meaning minimal dishes :) Which is always good for us because we take turns being the dishwasher at home. I love peas, I always forget how much I love peas and then I make something like this and remember! Also using frozen peas is so easy and just as good as fresh so that is another plus. This combination of the crisp veggies with the steak and spicy homemade mustard is pretty delicious. We didn't end up using all the sauce and kept it in the fridge for a week or so and put it on just about everything! This dish also comes together so quickly that it is very easy to pull off for a weeknight dinner. You gotta try it :)
spring veggies and steak with mustard sauce (recipe from here)
1 1lb boneless New York strip steak; patted dry (mine was just about 3/4 of a pound)
5 garlic cloves; 1 grated and 4 thinly slices
1/3 cup Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon honey
2 pinches of cayenne pepper (optional)
1/3 cup olive oil plus 3 tablespoons; separated
1 bunch of scallions; sliced thin
1 10oz bag of frozen peas
1 bunch of asparagus; trimmed into 1'' pieces.
Season steak all over with salt and pepper and set aside. Whisk grated garlic clove, mustard, vinegar, honey, cayenne, 1/3 cup olive oil and 1 tablespoon of water together in a medium bowl. Season with salt and pepper.
Heat a medium skillet (preferably cast iron) to medium high. Keep your skillet dry! Now take 1 tablespoon of olive oil and rub it all over the steak. Add steak to skillet and cook for 10 minutes turning every 2ish minutes or so till it is medium rare- or about 120 on a thermometer. Transfer steak to a plate to rest. Now add the remaining 2 tablespoons of olive oil to skillet and add sliced garlic and all but 2 tablespoons of the scallions (we'll use those for serving). Cook, stirring often till they are soft and translucent. Add in your peas and a small splash of water. Stirring to slightly smash the peas, cook for about 5 minutes. Add in asparagus and cook, stirring till tender, about 5 more minutes. Season with salt and pepper then remove skillet from heat.
Slice steak and place is over the veggies. Drizzle with the mustard sauce and sprinkle remaining scallions. Enjoy!