Years ago I discovered this one-pan dish in Bon Appetit and have been making it on a regular basis.  Sometimes on the stovetop with my trusty skillet and other times I would pull out my very large paella pan to make this on the BBQ for a large group of guests.  Both ways work perfectly come winter or summer and you have the added bonus of only having to clean one pan!!!

I have made small changes to the recipe over the years.  One tip I can give you is that if you are going to double up on the recipe for a group of 8-10 for instance, do not double-up on the mustard dressing as there will be more than enough to serve 8-10 people.

Bon appetite!

You’ll need

  • 500g x steak, I used topside but any boneless steak with little fat will work
  • Salt and freshly ground pepper
  • 5 x garlic cloves, 1 grated, 4 thinly sliced
  • ⅓ cup x Dijon mustard
  • 1 Tbsp x sherry vinegar or red wine vinegar
  • 2 tsp x honey
  • Pinch of cayenne pepper
  • ⅓ cup x olive oil, plus extra for frying
  • 1 bunch x spring onions, thinly sliced and divided between white and lower green parts and the top green parts
  • 300g x frozen peas
  • 1 bunch x asparagus, trimmed at the bottom and cut in half
  • Pea shoots for garnish (optional)


  1. First make your mustard dressing by whisking 1 grated garlic clove, Dijon mustard, vinegar, honey, pinch of cayenne pepper, ⅓ cup olive oil and 2 tablespoons warm water together. Season with salt and pepper and set aside.
  2. Rub 1 tablespoon of olive oil all over your steak and season with salt and pepper.
  3. Heat your skillet or pan over medium-high heat and fry your steak until medium-rare for about 10 minutes.
  4. Transfer the steak to a plate and allow it to rest.
  5. Add 2 tablespoons of olive oil to your pan. (Do not remove the crispy bits of the steak, this adds additional flavour to the dish)
  6. Add the white and lower green parts of the spring onions and the 4 thinly sliced garlic cloves to your pan, stirring often to prevent burning. Cook until translucent.
  7. Add the frozen peas and asparagus and a splash of water (or white wine) and cook until the asparagus are just tender.
  8. At this stage the peas will also be soft and tender. Remove from the heat.
  9. Slice your steak that has been resting and place on top of the vegetables.
  10. Drizzle the mustard dressing over the steak and scatter with spring onion greens.
  11. Serve immediately with the remaining mustard dressing on the side and crusty bread.

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