Description
A delicious NY strip with fresh spring vegetables, topped with a zesty mustardy sauce, all cooked in one skillet.
Scale
Ingredients
- 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)
- ⅓ cup Dijon mustard
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- 2 teaspoons tamari or soy sauce
- 1 –2 pinches cayenne pepper
- ⅓ 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)
Instructions
- 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.
- 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.
- 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.
- 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.
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