One Skillet Beef and Spring Veg

One skillet grass-fed beef with fresh spring vegetables and a delectable mustard sauce. Celebrate spring the right way, cook this new dish. 

This is a really simple recipe, and it takes full advantage of the bounty of spring! If you’re over the root veg of winter, you will love this dish. Make sure you get the freshest and fattest asparagus you can find (if it’s not spring, try broccoli, brussels sprouts, spinach, tuscan kale… in place of asparagus). And, spend the money on better beef. Grass-fed boneless NY strip is what I chose, and it turned out beautifully. The recipe is inspired by one in a food magazine. I’ve tweaked it for my tastes, and added mushrooms, which I love with steak. And, I think mushrooms work so well with peas. I also add a small knob of softened butter. Because who doesn’t love butter sautéed mushrooms. The steak cooks quickly, once you get the sear on both sides, it’s a few minutes from being done.

One Skillet Beef with Asparagus, Peas, and Mushrooms with Spicy Mustard Sauce

A delicious NY strip with fresh spring vegetables, topped with a zesty mustardy sauce, all cooked in one skillet.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tania Van Pelt


  • 1 pound boneless grass fed New York strip steak patted dry
  • Coarse sea salt freshly ground pepper
  • 5 garlic cloves 1 grated, 4 thinly sliced
  • cup Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 2 teaspoons tamari or soy sauce
  • 1 –2 pinches cayenne pepper
  • cup plus 2 tablespoons olive oil
  • 1 tablespoon softened butter
  • 8 ounces of mushrooms shiitake, cremini, chanterelles all work, cleaned and diced
  • 1 bunch scallions white and green parts, thinly sliced, divided
  • 1 10- ounce bag frozen peas
  • 1 bunch asparagus trimmed, cut into 1-inch pieces


  1. Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, tamari, honey, cayenne, ⅓ cup oil, and 1 tablespoon water in a medium bowl to combine; season to taste with salt and pepper.
  2. Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 tablespoon oil and cook, turning every 2 minutes or so and making sure to get that gorgeous sear on the steak, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 8 to 10 minutes. Transfer steak to a plate to rest.
  3. Leaving crispy bits from the steak behind, add butter and a tablespoon of oil to the skillet, lower the heat to medium. Add the mushrooms. Sauté mushrooms, about 3 to 5 minutes. Lower the heat to medium-low, and add the sliced garlic and most of the scallions (reserve a few tablespoons as garnish). Cook, stirring often, until the scallions are softened and the mushrooms are golden and garlic fragrant, about 3 minutes. Add peas and a splash of water and cook, stirring until peas are tender and infused with the flavors of the other vegetables, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
  4. Slice steak against the grain and arrange over the vegetables in skillet. Drizzle some mustard sauce over steak and the vegetables and top all with the reserved scallions. Serve with remaining mustard sauce alongside.

Recipe Notes

Slicing meat against the grain will ensure a more tender bite. How do you do this? Find the direction of the grain, which means the way the muscle fibers of the steak are aligned, and then slice against the grain rather than parallel with it. Basically: Slice crosswise versus parallel.

Adapted from Bon Appétit Magazine