I realize it's not really spring but peas n asparagus are delicious all year round. would be really great with mashed potatoes, i think.

Ingredients

• 1 pound boneless New York strip steak, patted dry
• Kosher salt, freshly ground pepper
• 5 garlic cloves, 1 grated, 4 thinly sliced
• ⅓ cup Dijon mustard
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 teaspoon honey
• 1–2 pinches cayenne pepper
• ⅓ cup plus 3 tablespoons olive oil
• 1 bunch scallions, thinly sliced, divided
• 1 10-ounce bag frozen peas
• 1 bunch asparagus, trimmed, cut into 1-inch pieces

Instructions:

Season steak all over with salt and pepper.

Whisk 1 grated garlic clove, ⅓ cup mustard, 1 Tbsp. vinegar, 1 tsp. honey, a couple pinches of cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 2 Tbsp. oil in same skillet over low. Add 4 sliced garlic cloves and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes.

Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

Slice steak and shingle over vegetables in skillet.

Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.