Thursday, April 20, 2017

One Skillet Steak and Veg

When S moved in, he brought with him a cast iron skillet- yes!! It's awesome. I came across some recipes in Bon Apetit for one-skillet meals with cast iron skillet, and decided to try this one- mainly because I love Steak. Also it is listed as "healthy-ish" and that appeals to me.   Asparagus was on sale at Farm Boy and I stole the peas from my parents. This recipe came together super quickly , thanks to S being a great sous-chef and helping with the mis-en-place/ chopping- all while he also made a delicious soup for us to have for the week. Where did I find this guy?  In the mornings I don't like too many cooks in the kitchen, but at night it's really nice, and sometimes, like this, it goes off without a hitch. The most important was that we had dinner ready in time to watch the Sens win! Go Sens Go!

The original recipe can be found here. I modified slightly mainly just used a different cut of steak and a different vinegar, and regular onion instead of shallots, and a bit less garlic than the original recipe.

One-Skillet Steak And Spring Veg With Spicy Mustard
This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
 3 garlic cloves, 1 grated, 2 thinly sliced
⅓ cup Dijon mustard
1 tablespoon  wine vinegar
1 teaspoon honey
1–2 pinches cayenne pepper
⅓ cup plus 3 tablespoons olive oil
1 bunch scallions or onion, thinly sliced, divided
1 10-ounce bag frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces


  • Season steak all over with salt and pepper. 
  • Make mustard sauce: 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. 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 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.
  • Enjoy! 

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