1. Remove steaks from packaging, pat dry with paper towels, and generously season with salt and pepper. Allow to come to room temperature while you prepare the sauce and chop the veggies.
2. Prepare the spicy mustard sauce: Combine mustard, garlic, apple cider vinegar, honey, olive oil, and cayenne in a small bowl. Whisk well to combine.
3. Prep the vegetables: Trim both ends off the shallot and peel off skin and any tough outer layers. Thinly slice crosswise into rings. Trim the stem ends off the broccolini and cut each piece in half lengthwise. Trim both ends and quarter each radish. Slice carrots on the bias into ¼-inch pieces.
4. Heat a cast iron skillet (or other heavy-bottomed skillet) large enough to fit both steaks without any overlap over medium-high heat until very hot. Slice two pats of butter, about 1 teaspoon each, and drop one pat onto one side of the skillet and immediately place one steak on top of the butter. Repeat with the remaining pat of butter and steak on the other side of the skillet. For medium-rare steaks, cook undisturbed for 2-3 minutes (depending on thickness), before flipping and cooking undisturbed for 2-3 minutes on the other side. For medium, cook 3-4 minutes on the first side and 3 minutes on the second side. If you are unsure about the doneness, check the internal temperature of the steak with an instant read thermometer: Medium-rare 140-145°F; medium 155-160°F; well-done 165°F. Ideally, you want to remove the steaks from the grill 5° F below your ideal doneness—the steaks will continue to cook as they rest. Because grassfed beef is so lean, we recommend not cooking beyond medium to retain juiciness and avoid drying out. Transfer the steaks to a plate and cover with foil to rest.
5. Remove the skillet from the heat and add the remaining 2 tablespoons of butter. Swirl butter around the pan, transfer the skillet back to the burner over medium heat, and add the vegetables, except the arugula and/or spinach. Cook, stirring occasionally, until the vegetables start to soften, 4-5 minutes. Add the broth, cover, and cook for another 2 minutes. Add the arugula and/or spinach, cover, and cook for one minute. Stir again and cook an additional minute, or until the greens are wilted and the vegetables are cooked through to your liking. Season with salt and pepper to taste.
6. Slice each steak against the grain into ¼-inch to ½-inch-thich pieces. Divide the vegetables among four serving dishes, top with a quarter of the steak slices, spooning over any juices left on the plate, and drizzle the mustard sauce over each serving. Serve immediately with any leftover mustard sauce on the side.

Wine Pairing

Recommended Wine Style: Cabernet Sauvignon

• Loscano Cabernet Sauvignon