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1. Take the steaks out of the fridge 30 minutes before cooking and pat very dry. Season both sides generously with the kosher salt and black pepper. Crush the garlic cloves lightly with the flat of a knife, keeping them in their skins.
2 piece New York strip steak,
1.5 tsp Kosher salt,
1 tsp Black pepper, coarsely ground,
2 clove Garlic
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2. Cut the broccoli into bite-size florets and trim the tough ends from the asparagus, then cut the spears into 5 cm (2 in) pieces. Zest the lemon, then cut it in half and juice one half.
1 piece Broccoli,
12 piece Asparagus,
1 piece Lemon
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3. In a large bowl, stir together the Greek yogurt, Dijon mustard, whole grain mustard, lemon zest and 1 tablespoon of lemon juice until smooth. Season with a pinch of salt and set aside.
1.5 tsp Kosher salt,
0.5 cup Plain Greek yogurt,
1 tbsp Dijon mustard,
1 tbsp Whole grain mustard,
1 piece Lemon
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4. Heat the olive oil in a heavy cast iron skillet over high heat until it just begins to smoke. Add the steaks and sear without moving for 3 to 4 minutes until a deep brown crust forms, then flip.
2 piece New York strip steak,
1 tbsp Olive oil
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5. Reduce the heat to medium, add the butter, garlic and thyme, and cook 3 to 4 minutes more, basting the steaks continuously with the foaming butter, until the internal temperature reaches 52 to 54°C (125 to 130°F) for medium-rare.
1 tbsp Butter,
2 clove Garlic,
3 piece Fresh thyme sprigs
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6. Transfer the steaks to a cutting board and rest for 8 minutes, tented loosely, while you cook the greens.
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7. Steam the broccoli over boiling water for 3 minutes, add the asparagus and steam 2 to 3 minutes more until bright green and just tender-crisp. Drain well and shake off excess moisture.
1 piece Broccoli,
12 piece Asparagus
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8. Add the hot vegetables to the mustard-yogurt sauce and toss gently to coat. Slice the steaks against the grain, plate alongside the creamy greens, and finish with a squeeze of juice from the remaining lemon half and the chives.
0.5 piece Lemon,
1 tbsp Fresh chives (garnish)
