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One Skillet Steak & Spring Vegetables w/ Spicy Mustard

Serves 4 people

Ready in 45 minutes

Recipe adapted from Epicurious

Ingredients

1 pack Pine View Farms striploin steak, patted dry

Kosher salt, freshly ground pepper

5 garlic cloves, 1 grated, 4 thinly sliced

1/3 cup Dijon mustard

1 tablespoon sherry vinegar or red wine vinegar

1 teaspoon honey

1–2 pinches cayenne pepper

1/3 cup plus 3 tablespoons olive oil

1 bunch scallions, thinly sliced, divided

1 (10-ounce) bag frozen peas

1 bunch asparagus, trimmed, cut into 1-inch pieces

Directions

  1. Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
  2. 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°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
  3.  Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and 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.
  4. 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.