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1 Combine the Dijon mustard, salt, lemon juice, olive oil, and dried herbs in a medium bowl, and mix well. Add the steak and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
2 Preheat a large nonstick skillet over medium-high heat. Add half of the steak to the skillet and sear on all sides; transfer the seared steak to a plate and repeat with remaining steak. Place all the steak tips back into the pan and deglaze with a splash of water or broth. Continue cooking until the steak reaches the desired doneness. Remove from the pan and allow to cool.
3 To each of 4 meal prep containers, add 3 ounces (85g) steak, 1 cup couscous, and 1 cup asparagus. Store in the refrigerator for up to 5 days.