All you need is one skillet to make this delicious, nutrient-packed dinner!

Serves: 4

Prep Time: 10 min.

Total Time: 40 min.


  • 1/4 cup Dijon mustard
  • 1 clove garlic, minced
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons raw honey
  • 3 tablespoons grass-fed butter, divided
  • 2 (8-ounce) ribeye steaks
  • 2 shallots, sliced into rings
  • 1 bunch broccolini, cut in half lengthwise
  • 1 bunch radishes, quartered
  • 1/4 cup chicken bone broth
  • 2 cups spinach
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Start by preparing the mustard sauce. In a small bowl, combine mustard, oil, garlic, apple cider vinegar, and honey and whisk until smooth.
  2. In a cast-iron skillet, add 1 tablespoon grass-fed butter and melt over medium-high heat. When very hot, add steaks. Cook for 2-3 minutes, flip, then cook for another 3 minutes. Set steaks aside to rest and slice against the grain.
  3. Reduce the heat to medium and add remaining butter. Add all of the vegetables except for the spinach and cook for 5 minutes. When slightly soft, add broth and cover with a lid. Cook for an additional 3 minutes or until vegetables are fork tender. Add spinach, salt, and pepper and cook for 2 further minutes or until spinach has wilted.
  4. Divide the vegetables between four plates, top with steak, and drizzle with mustard sauce.