Steak with Mustard Sauce
Red-Skinned Mashed Potatoes
Ingredients
- 1 lb top sirloin steak, trimmed
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ½ (10-oz) pkg frozen green peas, thawed
- 2 Tbsp Dijon mustard
- 1 Tbsp minced shallot
- 1 tsp red wine vinegar
- 1 tsp honey
Instructions
- Sprinkle steak with salt and pepper. Cook in ½ Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 to 6 minutes per side or to desired doneness. Let stand 10 minutes before slicing across the grain.
- Meanwhile, add mushrooms to skillet; cook 6 to 8 minutes or until mushrooms are browned, adding peas during the last 2 to 3 minutes.
- Combine 1½ Tbsp oil, mustard, shallot, vinegar, and honey in a bowl. Serve with steak and vegetables.
