One skillet, one steak and a bag of peas is all it takes to make dinner tonight, a little garlic and mint can’t hurt either. Fresh green peas signifies Spring, but they are pain to shell and the reality is, frozen work pretty great, so we don’t feel bad using that shortcut.
As vegetables go, peas are slightly higher in carbs than other green veg, but they are also high in fiber and B vitamins and folate, which is particularly helpful to women of childbearing age. They are also more filling than other veg so they make a quick easy, hearty side.
Skillet Steak with Minted Peas
Servings
4 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ pounds boneless lean steak rib eye or skirt steak work well, patted dry
- Kosher salt
- Freshly ground pepper
- 2 tablespoons Dijon mustard
- 4 cloves garlic thinly sliced
- 1 bunch scallions thinly sliced
- 1 10- ounce bag frozen peas
- 1 tablespoon fresh mint chopped
Instructions
- Heat evoo in a 12-inch skillet over medium high heat. Season steak with salt and lots of cracked pepper. Sear until medium browned, about 4 to 5 minutes on each side. Remove from pan, slather with Dijon mustard and let rest.
- Add garlic and all but 2 tablespoons scallions to save for garnish to pan. Saute until soft, about 3 minutes. Add peas and splash of water and cook, stirring and slightly mashing with the back of a fork until peas are tender, about 5 minutes. Remove from heat, add mint and mix well.
- Thinly slice steak across the grain and serve with peas.
Nutrition
Nutrition Facts
Skillet Steak with Minted Peas
Amount per Serving
Calories
453
% Daily Value*
Fat
21.5
g
33
%
Cholesterol
148
mg
49
%
Sodium
1500
mg
65
%
Carbohydrates
13.1
g
4
%
Fiber
4.7
g
20
%
Sugar
3.9
g
4
%
Protein
49.7
g
99
%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply