April 26, 2018 Steak and Spring Vegetables April 26, 2018/ Clare Donovan b of boneless steak ( I opted for London broil)3 pats of butter 11 ounces of frozen peasbunch of asparagussalt and pepperbunch of scallions2 -3 cloves of garliccup of mustard2 tbsp of honeytsp of red wine vinegarhorseradish (according to your preferences- if ya don't add you'll miss the spice)tsp of cayenne powder Season the steak with Salt and pepper place butter in the bottom of your medium skillet and turn on medium heat. Put the steak in the skillet, turning frequently to cook evenly on both sides. When it is medium well, put it to the side. Add the diced scallions and garlic to the butter and steak drippings. Cook on medium low heat. Add peas and asparagus to the pan and cook. While vegetables are cooking, make the sauce. Grate the garlic cloves finely Measure your spices Combine honey, horseradish, mustard, vinegar, cayenne and grated garlic. Mix and integrate completely Cover steak with generous drizzle of sauce, serve hot and refrigerate leftovers! Make delicious stir fry as another meal!