topBanner
Seared Provençal Steak

Seared Provençal Steak

with Three-Bean Salad

Read more

Herbes de Provence is floral, earthy blend of flavors from the south of France. Its signature aroma comes from dried lavender, and unexpectedly delicious addition to steak and other grilled meats. We've brightened up the traditional three-bean salad with perfectly crisp-tender beans and a light shallot vinaigrette.

Tags:Gluten-free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sirloin Steak

1 teaspoon

Herbes de Provence

1 unit

Tomato

1 unit

Shallot

1 bunch

Parsley

4 ounce

Green Beans

2 ounce

Wax Beans

1 can

Cannellini Beans

2 tablespoon

White Wine Vinegar

Not included in your delivery

2.5 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2506 kJ
Calories599 kcal
Fat25 g
Saturated Fat0 g
Carbohydrate39 g
Sugar0 g
Dietary Fiber13 g
Protein52 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Strainer
Bowl
Slotted Spoon
Small Bowl
Whisk
Pan
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Remove the steak from the refrigerator and allow to come to room temperature. Bring a medium pot of water to a boil with a large pinch of salt. Halve, seed, and chop the tomato. Mince the shallot and parsley. Trim and halve the green beans and wax beans. Drain and rinse the cannellini beans.

2

Blanch and shock the beans: fill a medium bowl with ice water. Add the green beans and wax beans to the boiling water and cook for about 3 minutes, until crisp-tender. Remove from water with a slotted spoon and transfer to the ice water to shock them.

3

Make the vinaigrette: in a small bowl, whisk together the minced shallot and parsley with 2 tablespoons white wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.

4

Drain the green beans and wax beans from the ice water and discard the water. In the same bowl, toss the green beans, wax beans, cannellini beans, and the tomato with the vinaigrette. Season with salt and pepper and set aside to marinate.

5

Heat 1/2 tablespoon olive oil in a medium pan over medium-high heat. Season the steak on all sides with salt, pepper, and the herbes de Provence. Sear the steak 5-7 minutes per side, until cooked to desired doneness. Set aside for 5 minutes to rest. HINT: This would be a great time to get a head start on cleanup!

6

Thinly slice the steak against the grain, then serve alongside the three-bean salad. Enjoy! (For more tips on cooking the perfect steak, visit: Blog.HelloFresh.com)