Pan-Seared New York Steak: With Tarragon Mustard And Spring Vegetables

Let's Cook

1. Step 1.

   Season the steak with kosher salt and freshly ground black pepper. Let it come to room temperature for 30 minutes.

2. Step 2.

   In a small bowl, whisk together the Dijon mustard, sherry or red wine vinegar, and honey. While whisking, slowly drizzle in 1/4 cup of the extra-virgin olive oil to create an emulsified dressing. Fold in the chopped fresh tarragon and season to taste with salt and pepper. Set aside.

3. Step 3.

   Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Cook the steak until deep golden brown and it reaches an internal temperature of 135°F (for medium-rare), flipping halfway through cooking, 10 to 12 minutes. Transfer to a cutting board and tent loosely with aluminum foil.

4. Step 4.

   While the steak rests, heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the sliced fingerling potatoes and cook, stirring often, until golden and just tender, about 10 minutes. Add the asparagus pieces and peas; cook until tender-crisp and warmed through, about 3 minutes. Stir in the minced garlic and cook until fragrant, 1 minute. Season to taste with salt and pepper. Remove from heat and toss with half of the reserved mustard sauce.

5. Step 5.

   Place the vegetables on a warmed serving platter. Slice the steak against the grain and arrange the slices on top of the vegetables. Drizzle with the remaining mustard sauce and serve immediately.