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Steak with Spring Vegetables + Spicy Mustard Sauce

Active Time: 30 minutes
Total Time: 40 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
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Why we love it:

I don’t eat steak often - but a couple of times a year, nothing else will satisfy. This easy mustard sauce would taste good on anything and it just sings on this juicy steak and medley of spring veggies. For the veggies, feel free to be inspired by the market (or the contents of your fridge!) and swap in or out whatever looks good.


  • 112 cups Green Lentils
  • 4 cups Water
  • 1 teaspoon Kosher Salt (divided)
  • 3 Carrots (look for small spring carrots)
  • 1 bunch Broccoli
  • 2 cups Frozen Peas
  • 1 cup Snow Peas
  • 13 cup Extra Virgin Olive Oil (plus 3 more Tablespoons)
  • 34 bunch Green Onion (optional, or other herb)
  • 2 cloves Garlic
  • 13 cup Dijon Mustard
  • 1 Tablespoon Sherry Vinegar (or red wine vinegar)
  • 1 teaspoon Honey
  • 14 teaspoon Cayenne Pepper
  • 14 teaspoon Black Pepper (freshly ground)
  • 114 pounds New York Strip Steak

Cooking Instructions

  • 2. LENTILS

    Bring the lentils, water, and ½ teaspoon of salt to a boil; stir and reduce heat to medium. Simmer, stirring occasionally for 25 - 30 minutes or until lentils are tender but not falling apart. Drain if needed. Set aside.


    Scrub carrots and slice into 2 inch long sections; make the slice on an angle which looks nice.
    Cut broccoli into florets.
    Take frozen peas from the freezer.
    Trim ends off the peas and de-string if needed.
    Prep any other vegetables you have into similar size pieces.

    Toss longer cooking vegetables on a baking sheet with a drizzle of olive oil and a pinch of salt (this is your carrot and broccoli). Roast for 10 minutes. Remove from oven and add the peas. Roast for another 3 - 5 minutes until all are bright green and crisp tender.

    Slice green onion and add to the hot vegetables once they come out of the oven.

  • 4. SAUCE

    Grate or mince garlic and add to a bowl. Add the ⅓ cup mustard, 1 Tablespoon sherry vinegar, 1 teaspoon honey, cayenne, and 1 Tablespoon water to a medium bowl; whisk to combine. Whisk in the ⅓ cup oil until an emulsified dressing is formed. Season with black pepper and a pinch of salt to taste.

  • 5. STEAK

    Heat a dry medium skillet (great time for cast iron) over medium-high heat. Rub steak all over with a drizzle of oil and a ¼ teaspoon of salt. Add to the hot pan and cook, turning every 2 minutes or so and making sure to stand it up on the fat cap side, about 10 minutes (for medium rare). Move the steak to a plate to rest for 4 - 6 minutes.

  • 6. SERVING

    Slice steak and shingle over vegetables on plates. Drizzle some mustard sauce over steak and vegetables or serve on the side for dipping.

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  • STEAK:
    chicken breast, pork chops or pork loin, fish, cauliflower steaks, portobello
    a less expensive cut is delicious too; look for hangar, flank, tri tip or flat iron
    serve over rice, potatoes, pasta, or just double veggies
  • PEAS:
    or any vegetable, can be traded for your favorites, roast accordingly
    omit cayenne or add more to taste
    use a can of lentils, drain and warm on the stove with a little oil or butter and pinch of salt

Prep Ahead & Use It Up

  1. Make mustard sauce; keeps for weeks in the fridge
  2. Cook lentils up to 5 days ahead
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