While The Stone Grill is waiting to reopen, we are hard at work coming up with new dishes and experimenting with variations of existing ones. Something we tried this week was a single pan steak with string vegetables and spicy mustard.
While we didn’t think it would work for our diners, it was so good I added it to my own repertoire and thought you might like it too.
- 500g rump or sirloin steak
- Salt and ground pepper
- 5 garlic cloves, 1 grated, 4 thinly sliced
- 150g Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1–2 pinches cayenne pepper
- 80ml olive oil
- 1 bunch scallions, thinly sliced, divided
- 300g frozen peas
- 1 bunch asparagus, trimmed, cut into 2cm pieces
- Allow the steak to reach room temperature and season with salt and pepper
- Combine the grated garlic, mustard, vinegar, cayenne pepper, oil and 1 tablespoon of water. Season to taste.
- Heat a skillet or frying pan to a medium heat. Oil the steak and cook until medium. Allow to rest.
- Add remaining oil to the skillet over a low heat and add the sliced garlic and the majority of the scallions. Fry until clear and soft.
- Add the peas and a splash or water and cook for 5 minutes or until peas are cooked.
- Add the asparagus, season and cook while turning regularly. Remove from the heat.
- Slice the steak and lay over the vegetables that are still in the skillet. Drizzle over the sauce you made in step 2. Save some for the side and serve.
Cooked just like this, the steak is delicious and made even better with the mustard sauce.
While we recommend it as it is, we can also recommend switching out peas for broccoli, switching out half the cayenne for paprika, adding some prosciutto to the peas for a little extra flavour or even adding fresh spinach to the peas for even more flavour!
Whatever you do with this recipe, it should be enough steak goodness to whet the appetite for when The Stone Grill can open again.
That time cannot be soon enough!