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STEAK WITH SPRING VEGETABLES

STEAK WITH SPRING VEGETABLES

Daylight savings is here and it’s time to bring out the BBQ or at least the steak. We love this easy mid-week sirloin with spring vegetables and mustard sauce.

Prep: 15 minutes
Cook Time: 25-30 minutes
Serves: 2

Method

To make the sauce, whisk grated garlic, mustard, vinegar, honey, cayenne, ⅓ cup oil and 1 tablespoon of water in a medium bowl to combine. Season this to taste and then set aside. 

In a medium-sized saucepan, add the potatoes and cover with water, bring to a boil then simmer for 15-20 mins or until just cooked. Drain well then add the butter to coat and season to taste, place to one side.

Heat a dry medium-sized skillet, preferably cast iron, over medium-high heat.

Rub steak all over with 1 tablespoon of oil, season well and cook, turning every 2 mins or so, making sure to get colour on the fat cap, until medium-rare: about 10 mins. Transfer steak to a plate to rest.

Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 2 tablespoons of oil in the same skillet over a low heat.

Add the sliced garlic and all but 2 tablespoons spring onions (save those for serving) and cook, stirring often, until translucent and softened: about 3 mins.

Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender: about 5 mins.

Add asparagus, season to taste. Cook, stirring often, until asparagus is just tender: about 5 mins. Remove from heat.

Slice steak and lay over vegetables in skillet.

Drizzle some mustard sauce over steak and top with reserved scallions.

Serve with remaining mustard sauce alongside.

Ingredients

500 grams Greenlea sirloin steak, patted dry

400 grams small new potatoes

25 grams butter

For the mustard sauce:

5 garlic cloves: 1 grated, 4 thinly sliced

⅓ cup Delouis Dijon mustard

1 tablespoon Essente red wine vinegar

1 teaspoon J Friend Beechwood honey

1-2 pinches Farro cayenne pepper

⅓ cup, plus 3 tablespoons, olive oil

For the sping vegetables:

1 bunch spring onions/scallions, thinly sliced, divided

280 grams fresh peas or, if unavailable, use frozen, defrosted

1 bunch asparagus, trimmed, cut into 2.5-centimetre pieces

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