Place steaks into a shallow dish and rub with the oil.
Meanwhile, in a small pan, bring 3/4 cup of water to the boil and add the frozen peas and mint. Cook for 5 to 6 minutes, until nearly all the water has evaporated and the peas are tender. Using a fork, roughly smash the peas, season and set aside.
Heat a non-stick frying pan or grill pan to medium-high. Once hot, cook the steak for 2 to 3 minutes each side for medium, or until cooked to your liking. Remove the steak and rest under foil for a few minutes.
Spoon smashed peas onto a serving plate and spread with the Dijon mustard.
TIP: if you have some fresh mint available, finely chop a 1/4 cup and mixed through mashed peas.
Add Recipe
