Sirloin Steak Niçoise Salad
with Green Beans, Potatoes, Tomatoes, Olives & Garlic Bread
- Milk
- Soy
- Wheat
Our French-inspired twist on salade Niçoise swaps in steak, pan-seared with herbes de Provence, for the traditional tuna. It’s set atop a salad of tender garlic butter potatoes, green beans, grape tomatoes, and olives tossed with a tangy Dijon–white wine vinaigrette. Buttery garlic bread completes this bistro-style feast that brings Provençal flavors to your plate.
Ingredients
12 ounce
Sirloin Steak
1 unit
Baby Lettuce
8 ounce
Green Beans
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
White Wine Vinegar
1 tablespoon
Herbes de Provence
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
5 unit
Potatoes
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Cut potatoes into 1-inch pieces.
Place potatoes and half the garlic herb butter in a medium microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until tender, 6-7 minutes. Remove plastic wrap.
While potatoes cook, trim green beans if necessary; halve widthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Roughly chop olives.
Once potatoes are done, place green beans in a second medium microwave-safe bowl. Cover tightly with plastic wrap. Microwave until tender, 2-3 minutes.
Pat steak* dry with paper towels and season with half the herbes de Provence (you’ll use the rest in the next step), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.
Transfer to a cutting board to rest.
Halve and toast baguette. Spread cut sides with remaining garlic herb butter. Halve each piece on a diagonal.
In a large bowl, whisk together vinegar, mustard, remaining herbes de Provence, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
To bowl with dressing, add lettuce, potatoes, green beans, tomatoes, and olives; toss to combine.
Thinly slice steak against the grain.
Divide salad between plates and top with steak. Serve with garlic bread on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the herbs overpowering; consider adjusting the herbes de Provence to taste 🌿.
- Ease of prep: Multiple steps require a microwave; alternative cooking methods would be helpful for those without one.
- Suggestions: Season the steak ahead of time and cook it a bit longer for better tenderness and flavor.
- Portions: A few wanted more lettuce to make it a fuller salad experience.
- Dressing: Try adding a splash of balsamic glaze and a pinch of brown sugar for a delicious sweet-tangy twist.
