I saw this recipe on my Facebook feed once, claiming that this was one of the more popular recipes on Bon Appetit. So I skimmed through the comments (and photos) of what some of the followers had posted and thought, “Ok, challenge accepted!”
I did make some changes – I kept the asparagus and I omitted the peas.
So, I gathered up my ingredients, as directed:
1lb Boneless New York Strip Steak, patted dry
Freshly ground sea salt and pepper
5 garlic cloves – 1 finely grated and 4 thinly sliced
1/3 cup Dijon Mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1 to 2 pinches of cayenne pepper
1/3 cup plus 3 tablespoons of olive oil
1 bunch scallions thinly sliced and divided
1 bunch asparagus, trimmed & cut into 1-inch pieces
Season steak with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup olive oil, and 1 tablespoon of water in a medium bowl. This can be done while the skillet is heating up.
The skillet should be on medium high heat. Cover steak with olive oil and cook on both sides. Cook until medium rare (120 degrees F). I ended up searing mine first then finishing it up on the grill. When you remove the steak, pour off any extra oil and leave the extra bits behind.
Heat up the remaining two tablespoons of oil on the pan on low. Add the sliced garlic and all but 2 tablespoons of scallions (for garnish) and cook until translucent. Add asparagus with a splash of water. Season with salt and pepper and cook until tender. Remove from heat.
Slice steak and place over the vegetables. Drizzle with mustard sauce and scallions. Serve with remaining mustard sauce.