One Pan Steak & Veg
All  Main Dish

This dish marries the bold richness of a seared NY Strip with the brightness of tender greens, all tied together by a tangy mustard-honey vinaigrette. It’s elegant enough for a dinner party, yet playful with its peppery kick and rustic garden charm.

Serves 4
Ingredients
  • 4 tablespoons unsalted butter
  • 16 ounces boneless NY strip steak
  • 4 garlic (sliced)
  • 4 scallions (divided and thinly sliced)
  • 1/2 bunch asparagus (trimmed & cut into 1” pieces)
  • 1/2 bunch broccolini (trimmed & roughly chopped)
  • 1/3 cup whole grain mustard
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons honey
  • 1/3 cup olive oil
  • kosher salt and freshly ground black pepper
  • 8 tablespoons unsalted butter
  • 32 ounces boneless NY strip steak
  • 8 garlic (sliced)
  • 8 scallions (divided and thinly sliced)
  • 1 bunch asparagus (trimmed & cut into 1” pieces)
  • 1 bunch broccolini (trimmed & roughly chopped)
  • 2/3 cup whole grain mustard
  • 2 tablespoons sherry vinegar
  • 1 teaspoon red pepper flakes
  • 4 teaspoons honey
  • 2/3 cup olive oil
  • kosher salt and freshly ground black pepper
  • 20 tablespoons unsalted butter
  • 80 ounces boneless NY strip steak
  • 20 garlic (sliced)
  • 20 scallions (divided and thinly sliced)
  • 2 1/2 bunches asparagus (trimmed & cut into 1” pieces)
  • 2 1/2 bunches broccolini (trimmed & roughly chopped)
  • 1 2/3 cups whole grain mustard
  • 5 tablespoons sherry vinegar
  • 2 1/2 teaspoons red pepper flakes
  • 10 teaspoons honey
  • 1 2/3 cups olive oil
  • kosher salt and freshly ground black pepper
  • 40 tablespoons unsalted butter
  • 160 ounces boneless NY strip steak
  • 40 garlic (sliced)
  • 40 scallions (divided and thinly sliced)
  • 5 bunches asparagus (trimmed & cut into 1” pieces)
  • 5 bunches broccolini (trimmed & roughly chopped)
  • 3 1/3 cups whole grain mustard
  • 10 tablespoons sherry vinegar
  • 5 teaspoons red pepper flakes
  • 20 teaspoons honey
  • 3 1/3 cups olive oil
  • kosher salt and freshly ground black pepper
Get Recipe Ingredients
Directions
  1. Heat a large cast-iron pan over high heat.
  2. Add 2 tbsp of butter.
  3. Pat steak dry, season with salt and pepper, add to pan and cook about 5 minutes on 1st side, until a deep golden crust is formed.
  4. When ready to flip, add sliced garlic and remaining 2 tbsps of butter.
  5. Baste the top of the steak while browning the other side. Once steak is a medium rare, about 4 minutes on that final side, remove from hot pan and set aside to rest.
  6. Add in ½ sliced scallions, asparagus and broccolini. Season with salt and pepper and allow to cook down.
  7. Meanwhile, to a medium bowl, whisk together, mustard, vinegar, red pepper flakes, honey and olive oil. Season with salt and pepper.
  8. Turn heat off on vegetables, slice steak and place on top of vegetables. Drizzle steak with mustard sauce and garnish with remaining scallions.
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