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.
- Cook Time
- Prep Time
- 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
- 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.
- Serving Size: 1 serving
- Calories: 453
- Carbohydrate Content: 13.1 g
- Cholesterol Content: 148 mg
- Fat Content: 21.5 g
- Fiber Content: 4.7 g
- Protein Content: 49.7 g
- Sodium Content: 1500 mg
- Sugar Content: 3.9 g