Skillet steak with mint mustard sauce drizzled on it.

Skillet Steak with Spring Vegetables & Mint-Mustard Sauce

Course: Main Course
Cuisine: American
Keyword: flank steak, one skillet steak and veggies, skillet flank steak, skillet steak, steak and vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 602 kcal
Author: Erin

Skillet Steak with Spring 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!



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


  1. Remove steak from refrigerator and set aside for 30 minutes to allow it to come to room temperature.
  2. While the steak comes to room temperature you can assemble the mint mustard sauce.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the steak and place it over the vegetables in the skillet. Drizzle with mint mustard sauce and sprinkle with remaining scallions. Enjoy!
Nutrition Facts
Skillet Steak with Spring Vegetables & Mint-Mustard Sauce
Amount Per Serving
Calories 602 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 13g81%
Cholesterol 80mg27%
Sodium 302mg13%
Potassium 635mg18%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 6g7%
Protein 28g56%
Vitamin A 1085IU22%
Vitamin C 10.1mg12%
Calcium 63mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.