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Skillet Steak with Spring Vegetables and Mint Chimichurri

Skillet Steak with Veggies & Chimichurri
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What screams ‘Spring is here!’ more than asparagus and peas?!  Imagine seasonal vegetables (and bacon) cooked in a skillet with steak and topped off with a mint chimichurri sauce.  Dressy enough for guests, but easy enough for a week night!  What more could you want?

  • Author: Amelia
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x

Ingredients

Scale

Skillet Things:

  • 1 pound (or more) Striploin, Ribeye or NY strip steak
  • 3 slices bacon, chopped
  • 2 cloves garlic, sliced
  • 1 bunch asparagus
  • 10 oz french beans (or, if you can eat them, fresh peas)
  • 1 bunch scallions, sliced
  • Salt & Pepper, to taste

Mint Chimichurri Things:

  • 1/2 cup olive oil
  • 2 cloves garlic, smashed
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 3/4 cup fresh mint
  • Salt & Pepper, to taste

Instructions

  1. Put steaks on a plate.  Allow them to come to room temperature (~30 mins).
  2. While steaks are warming up, make your Mint Chimichurri.
  3. Place smashed garlic cloves and olive oil in your skillet over medium heat.  Allow oil to heat for about 5 minutes, or until the garlic becomes fragrant.
  4. Brush both sides of the steak with some of the garlic oil.  Season steaks with salt and pepper.  Save the remaining oil for your Mint Chimichurri.
  5. Add your vinegar and honey to a blender/food processor.  Turn the blender/food processor on and stream in the oil and garlic cloves.  Add the mint, and process until finely chopped.  Season with salt & pepper.  Set aside.
  6. Preheat your skillet (medium-high heat).  Add the chopped bacon and cook until crispy (~5 mins).  Set cooked bacon aside and drain all but 1 tbsp of bacon fat from the skillet.
  7. Now add your steak and cook 2-3 mins/side (depending on the thickness of the steak and how well you like it cooked).  Remove your steak from the skillet, and let rest for a few mins before slicing it.
    • If you’re BBQ-ing the steak, this is when you would toss your steak on the BBQ, cooking 2-3 mins/side depending on the thickness of the steak.  This you can do after you’ve cooked the vegetables in the skillet following the instructions below.  Just make sure you let the steak rest for ~10 mins before you slice it and put it back in the skillet.
  8. Again, using the same skillet, add the sliced garlic and all but 2 tbsp of the scallions.  Cook until softened (~2-3 mins).  Add asparagus and beans/peas, with a splash of water, and cook until tender (~5-8 mins).
  9. Remove skillet from heat.
  10. Slice steak and place it back in the skillet.  Drizzle your mint chimichurri over the steak.  Add the remaining scallions.
  11. Enjoy!

Notes

Inspired by: https://www.platingsandpairings.com/one-skillet-steak-and-spring-vegetables-with-mint-mustard-sauce/

Keywords: steak, spring vegetables, asparagus, peas, BBQ, mint, chimichurri

Find it online: https://www.paleo-ish.ca/skillet-steak-spring-vegetables-mint-chimichurri/