One Skillet Steak with Vegetables & Mint-Mustard Sauce is an elegant dinner that’s easy enough for weekday entertaining. Steak, peas and asparagus cook up together in just one pan!
Why You’ll Love It
This Skillet Steak with Veggies & Mint-Mustard Sauce is the perfect dish to serve on a night when you’ve had a crazy, hectic day at work. It’s a decadent dish that only looks complicated but, unlike your day, it’s not.
It’s a way to treat yourself and give yourself a bit less work at the end of things since you’re only using one skillet.
Less dishes = More time to enjoy the rest of that bottle of red wine that you opened up to enjoy with dinner. I’d highly suggest a Cabernet or Petite Sirah to go with this skillet steak (more on that below).
- Flank Steak – You can also use a NY steak or a strip steak.
- Bacon – This is optional, but it gives everything a great, smoky flavor.
- Peas – I’m using frozen peas in this recipe.
- Green Onions – Aka scallions.
- Mustard – I like to use a hearty, whole grain mustard in this sauce. It has such and amazing flavor and those whole grains of mustard pop on your tongue.
- Red Wine Vinegar – You can also use apple cider vinegar or champagne vinegar.
- Honey – This gives the sauce a little sweetness. You can also use maple syrup or a pinch of sugar.
- Mint Leaves – You can swap out the mint for parsley.
- Salt & Pepper
How to Make It
Making the mint-mustard sauce is super easy. Basically, you just throw everything into a food processor or blender and give it a quick whirl.
Brown the bacon in your skillet, then remove it with a slotted spoon and let it drain on paper towels and pour off all but about 1 tablespoon of the bacon fat from the skillet.
Next, in goes the steak. It will cook up fast, and shouldn’t take more than about 10 minutes or so. Once it’s done to your liking, set it aside to let the juices redistribute (don’t slice it yet) and start those veggies.
Fresh asparagus, peas and a bunch of fresh scallions are what I’m working with in this recipe. All those green colors are just so pretty, and their flavors match really nicely with the mint mustard sauce. Just add them to your skillet while the steak rests and cook until tender.
To serve, I like to present everything right out of the skillet. Arrange the sliced steak over the vegetables and drizzle the sauce on top. I serve the remaining sauce on the side for everyone to spoon on for themselves.
Be sure to pull your steak out of the fridge at least a half hour before you’ll be cooking it. This helps to be sure that the chill is off of it and ensures that the steak will cook evenly. Use that half hour to work on chopping your asparagus and to get that mint-mustard sauce going.
How to Make Ahead & Store
Store any leftovers in an airtight container in the fridge for up to three days.
- Cabernet with its minty undertones makes an excellent pairing for the hearty steak and echoes the flavors in the mint mustard sauce.
- Petite Sirah is another great match. With flavors of plum, raspberry, blackberries, and black pepper, it stands up well to hearty meat dishes.
More One Pan Meals
- One Skillet Chicken with White Wine & Mustard Cream Sauce
- Tortellini Skillet Lasagna
- One Pot Harissa Chicken with Chickpeas and Yogurt
- Sausage and Sauerkraut Skillet Bake
Did you try this steak and vegetables?
If you loved this steak and veggies, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Skillet Steak with Veggies
For the steak, bacon, and vegetables:
- 1 pound flank steak
- 3 slices bacon (chopped)
- 3 cloves garlic (thinly sliced)
- 1 bunch asparagus (trimmed, cut into 1-inch pieces)
- 1 10-ounce bag frozen peas
- 1 bunch scallions (thinly sliced, divided)
- Kosher salt and pepper (to taste)
Mint Mustard Sauce:
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic (smashed)
- 3 Tablespoons Maille Old Style Mustard
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1/3 cup mint leaves
- Kosher salt and pepper (to taste)
- Remove steak from refrigerator and set aside for 30 minutes to allow it to come to room temperature.
- While the steak comes to room temperature you can assemble the mint mustard sauce.
- Place smashed garlic cloves and olive oil in a small saucepan over medium heat. Allow to heat for 5 minutes, until oil is fragrant. Brush both sides of the steak with some of the garlic oil and season with salt and pepper, reserve the remaining oil for the mint mustard sauce.
- To make the mint mustard sauce, add mustard, vinegar and honey to a food processor or blender. Turn it on and stream in the remaining oil and the garlic cloves. To this mixture, add your mint and process until finely chopped. Season with salt and pepper, to taste.
- Next, preheat a cast iron skillet to medium-high heat. Add the chopped bacon and cook for about five minutes until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel. Drain all but 1 tablespoon bacon fat from the skillet.
- In the same skillet as the bacon, add the steak. Cook turning every 2 minutes or so, until medium rare, about 10 minutes. Remove the steak from the skillet and place on a cutting board to rest before slicing.
- Next, add the sliced garlic and all but 2 tablespoons of the scallions and cook, until softened, 2-3 minutes. Add peas with a splash of water and cook until the peas are tender, about 3 minutes. Add asparagus and season with salt and pepper. Cook until asparagus is tender, about 5 minutes. Remove skillet from heat.
- Slice the steak and place it over the vegetables in the skillet. Drizzle with mint mustard sauce and sprinkle with remaining scallions. Enjoy!
This spring steak post was originally posted in 2019. It was updated in 2023 to add new photos and information. The steak and veggies recipe remains the same. Enjoy!