Daylight savings is here and it’s time to bring out the BBQ or at least the steak. We love this easy mid-week sirloin with spring vegetables and mustard sauce.
500 grams sirloin steak, patted dry
400 grams small new potatoes
25 grams butter
For the mustard sauce:
5 garlic cloves: 1 grated, 4 thinly sliced
⅓ cup Delouis Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon J Friend Beechwood honey
1-2 pinches Farro cayenne pepper
⅓ cup, plus 3 tablespoons, olive oil
For the spring vegetables:
1 bunch spring onions/scallions, thinly sliced, divided
280 grams fresh peas or, if unavailable, use frozen, defrosted
1 bunch asparagus, trimmed, cut into 2.5-centimetre pieces
To make the sauce, whisk grated garlic, mustard, vinegar, honey, cayenne, ⅓ cup oil and 1 tablespoon of water in a medium bowl to combine. Season this to taste and then set aside
In a medium-sized saucepan, add the potatoes and cover with water, bring to a boil then simmer for 15-20 mins or until just cooked. Drain well then add the butter to coat and season to taste, place to one side
Heat a dry medium-sized skillet, preferably cast iron, over medium-high heat
Rub steak all over with 1 tablespoon of oil, season well and cook, turning every 2 mins or so, making sure to get colour on the fat cap, until medium-rare: about 10 mins. Transfer steak to a plate to rest
Pour off oil from skillet, leaving crispy bits behind
Heat remaining 2 tablespoons of oil in the same skillet over a low heat
Add the sliced garlic and all but 2 tablespoons spring onions (save those for serving) and cook, stirring often, until translucent and softened: about 3 mins
Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender: about 5 mins
Add asparagus, season to taste. Cook, stirring often, until asparagus is just tender: about 5 mins. Remove from heat
Slice steak and lay over vegetables in skillet
Drizzle some mustard sauce over steak and top with reserved scallions
Serve with remaining mustard sauce alongside