One-skillet steak and spring veg with spicy mustard from Bon Appétit Magazine, April 2017 (page 38)

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Notes about this recipe

  • nutrica6 on September 11, 2025

    The mustard sauce is so good, there was lots of extra but I didn't mind because it made a great salad dressing. I ended up cooking the steaks on the grill and the veggies in the skillet. I found the veggies really didn't cook much on low heat, needed to be closer to medium heat on my stovetop.

  • thay1209 on November 15, 2019

    Have cooked with asparagus or replaced asparagus with green beans.

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