Pan-Fried New York Strip Steak and Spring Vegetable with Spicy Mustard

This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.

1 lb New York strip steak, boneless, patted dry
sea salt
black pepper, freshly ground
5 cloves garlic, 1 grated, 4 thinly sliced
⅓ cup Dijon mustard
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. pure honey
1-2 pinches ground cayenne pepper
⅓ cup + 3 Tbsp. extra-virgin olive oil
1 bunch scallions, thinly sliced, divided
10 oz bag frozen peas
1 bunch asparagus, trimmed, cut into 1" pieces

Season steak all over with salt and pepper.

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.

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.

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.

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.

Makes 4 servings.