I had originally planned for this to be my obligatory spring is here post, but things have changed.
While I had almost balked at springing for a good New York strip for this springtime recipe I found from Bon Appetit, I am now quite glad that I ultimately decided it was worth the cost, as it’s one of the few remaining joys left in a pandemic.
Also, it turns out that good steak is pretty damn good.
The recipe allowed me to skirt the difficulty of fitting everything in my little skillet by searing the steak to perfection and letting it rest while the veggies cooked in the same dish. It all ultimately comes together when you place the steak (sliced) on top and drizzle on the Dijon mustard sauce, but it’s much easier than trying to stir it all together at the same time.
Plus, with peas, asparagus, and spring onions, it’s perfect for springtime.
Oh, and during these very stressful times, it’s also relatively simple and doesn’t require a lot of ingredients that keep you in close contact with people for too long at the grocery store.
All in all, pretty freakin’ worth it.
Here’s what I did:
Ingredients
- 1 lb. boneless New York Strip steak
- 5 cloves garlic, divided, 1 grate and 4 thinly sliced
- ⅓ c. Dijon mustard
- 1 T. red wine vinegar
- 1 t. honey
- ¼ to ½ t. cayenne pepper
- ⅓ c. + 3 T. olive oil, divided
- 1 bunch scallions (white and green parts), thinly sliced and divided
- 1 (10 oz.) bag frozen peas
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- Salt and pepper, to taste
Directions
Pat the steak dry and season with salt and pepper all over. Let rest while you prepare the Dijon mustard sauce.
Whisk together the 1 clove of grated garlic, mustard, vinegar, honey, cayenne, ⅓ c. olive oil, and 1 T. water, in a medium bowl to combine. Add salt and pepper, to taste.
Heat a 9- to 10-inch cast iron skillet over medium high heat. Rub the steak with ~1 T. olive oil, and cook, turning every ~2 minutes, including some searing on edges, until medium-rare, so that a thermometer reads 120 degrees, for about 8 to 10 minutes. Transfer steak to a plate to rest.
Heat remaining 2 T. of olive oil in the same skillet, reducing heat to low. Add the slices of garlic and all but 2 T. of the spring onions, and cook, stirring often, about 3 minutes. Add the peas and a splash of water, and cook until tender, about 5 minutes. Add asparagus, and season with salt and pepper to taste. Cook, stirring regularly, until the asparagus is just tender, another 5 minutes. Remove from heat.
Slice steak and layer on top of the vegetables in the skillet. Drizzle some of the mustard sauce over the steak and top with the remaining spring onions.
Serve with any additional mustard sauce as desired, though be careful not to overdo it, and enjoy even in the end times!
