Steak with Burrata & Arugula Salad

• Heat a drizzle of olive oil in a large pan over medium heat. Add shallot; cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. Add peas and cook until lightly charred, stirring occasionally, 1-2 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• Pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 3-7 minutes per side. • Turn off heat; transfer to a cutting board to rest for at least 3 minutes. Wash out pan.

• While steak cooks, heat a drizzle of olive oil in a small pan over medium heat. Add panko and half the garlic; cook, stirring, until panko is golden, 3-5 minutes. • Turn off heat; stir in lemon zest to taste. Season with salt and pepper. Transfer to a plate.

• Heat a drizzle of olive oil in pan used for steak over medium heat. Add remaining garlic and chili flakes to taste; cook, stirring occasionally, until fragrant, 1-2 minutes. • Add jam, vinegar, half the mustard, and 1⁄4 cup water; cook, stirring occasionally, until sauce has thickened, 2-3 minutes. • Remove from heat; stir in crème fraîche and a squeeze of lemon juice. Taste and season with salt and pepper.

• In a large bowl, whisk together remaining mustard, 1 TBSP olive oil (2 TBSP for 4 servings), a squeeze of lemon juice, and a pinch of salt and pepper. • Add arugula and charred veggies to bowl; toss to coat. Taste and season with salt and pepper.