This is an easy weeknight meal chock full of spring veggies. If you don’t have access to green garlic – sub in 4 cloves garlic, green onions can stand in for spring onions and peas for pea shoots. I served this dish with a little buttered fregola pasta.
1 lb New York Strip Steak
1 bunch of green garlic, sliced 1/2 inch pieces
1 bunch of garlic scapes, sliced 1/2 inch
1 bunch of spring onions, sliced 1/2 inch
1 bunch of asparagus, sliced 1/2 inch
1 clove garlic
1/3 c dijon
1 tbsp sherry vinegar
1 tsp honey
1/2 tsp cayenne pepper
1/3 c olive oil
1 tbsp water
Combine garlic clove, Dijon, sherry vinegar, honey, olive oil, cayenne and water and blend together with an emersion blender until smooth.
Heat grill over medium high. Season steak with salt and pepper and rub with a little olive oil. Grill 3 – 5 min per side until internal temp of 120. Let rest.
In a large skillet heat 2 tbsp olive oil and add all the veggies excep that pea shoots and cook for about 7 minutes until Asparagus is crisp tender. Stir in pea shoots and season with salt and pepper.
Slice steak thin and drizzle with sauce. Serve with veggies.