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.