One-Skillet Steak and Spring Veg with Spicy Mustard

Preparation

1. Step 1

   Season steak all over with salt and pepper.

   Step 2

   Whisk 1 grated garlic clove, ⅓ cup mustard, 1 Tbsp. vinegar, 1 tsp. honey, a couple pinches of cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

   Step 3

   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.

   → Need help seasoning that cast-iron? We got you

   Step 4

   Heat remaining 2 Tbsp. oil in same skillet over low. Add 4 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.

   Step 5

   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.

   → PSA: Frozen peas are just better than fresh

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   Step 6

   Slice steak and shingle over vegetables in skillet.

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   Step 7

   Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.