Spring Recipe: One-Skillet Steak and Spring Veg with Spicy Mustard

Spring Recipe: One-Skillet Steak and Spring Veg with Spicy Mustard

The farmer’s markets are setting up their stalls; the new seasonal vegetable are arriving; and the temperature outside is finally warming up. Now it’s time to switch out those hearty, healthy winter meals to light and fresh spring delights. What’s for dinner? Something easy and fresh with seasonal veggies—one-skillet steak and spring vegetable covered with spicy mustard that serves 4.

Ingredients:

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 1 grated, 4 thinly sliced
⅓ cup Dijon mustard
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

Preparation:

Season steak on both sides with salt and pepper. Whisk grated garlic, 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 heat. Rub steak all over with 1 tbsp. oil and cook, turning every 2 minutes or so for 10 minutes until medium-rare for 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 2 tbsps. oil in same skillet over low heat and add sliced garlic and all but about 2 tbsps. scallions (save those for serving) and cook, stirring often, until translucent and softened for about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender for 5 minutes. Add asparagus and season with salt and pepper. Cook, stirring often, until asparagus is just tender for 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.

Cooking with Q&A Residential Hotel

This is the perfect meal to freshen up your pantry with delicious spring veggies. The best part is it doesn’t matter if you’re cooking for yourself or others—the leftovers are out of this world! Spend a night in, while staying at Q&A Residential Hotel and spread out in one of our full-sized apartments with a fully equipped kitchen. Happy cooking!

Photo and recipe courtesy of Bon Appetit.