Tuesday, March 17, 2020

Cast Iron Steak with Spring Vegetables

Steak, it's what's for dinner. And what a glorious steak this was. I can't ever eat an entire steak anymore, so I usually just buy one and split it with M (just like at a fancy steakhouse!). I think after a few slices, I'm done and he can happily eat the rest. This meal was so good - one skillet, minimal cleanup, lots of veggies, amazing crust on the steak. I didn't think the cast iron pan would be capable but it was fantastic.

Since spring is coming up, this is a great transitional dish. I made this months ago but had gotten some carrots at the local farmers market, which I roasted with red onions while the steak was being prepared. Though most of the country is in lockdown mode right now with COVID-19 on the loose and steak might be hard to find (along with rice, pasta, toilet paper, bottled water, hand sanitizer, etc) ... save this dish as a celebratory meal once all of this craziness is over.

Cast Iron Steak with Spring Vegetables
Adapted from Bon Appetit
Serves 2

Boneless ribeye steak or New York strip steak, patted dry
5 garlic cloves (1 clove grated, 4 cloves thinly sliced)
1/3 cup Dijon mustard
1 Tbsp red wine vinegar
1 tsp honey
1/4 tsp cayenne pepper
1/4 cup plus 2 Tbsp olive oil
5 green onions, thinly sliced
1 10oz bag frozen peas
1 bunch asparagus, trimmed, cut into 1" pieces

Season steak generously with salt and pepper. Use more salt than you'd think you'd need.

Whisk together the grated garlic, Dijon mustard, red wine vinegar, honey, cayenne pepper, 1/4 cup olive oil and 1 Tbsp water until emulsified. Season with salt and pepper until it tastes great. Set aside.

Heat a medium cast iron skillet over medium-high heat. Rub steak all over with 1 Tbsp oil and cook, turning exactly every 2 minutes, until medium-rare, about 8-10 minutes depending on the thickness of the steak. Make sure to get the fat cap along the side at the end, using the tongs to hold the steak up on its side. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 1 Tbsp oil in same skillet over low heat. Add sliced garlic cloves and most of the green onions (save some for garnish) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook until peas are tender, about 3 minutes. Finally, add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 3-5 minutes. Remove from heat.

Slice steak, which has had ample time to rest, and arrange prettily in the skillet over the vegetables Drizzle with some mustard sauce, garnish with reserved green onions. Serve with additional mustard sauce on the side.

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