I found this recipe on Bon Appetit. One-Skillet Steak and Spring Vegetable with Spicy Mustard. What an amazing dinner. Chris did not even mention that there was asparagus or peas in the dish. He just kept saying that it was delicious. SCORE!
Ingredients-
1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
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
bunch asparagus, trimmed, cut into 1-inch pieces
Method-
Season steak all over 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, 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 the same skillet over low. Add 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.
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