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
6 ounce
Green Beans
1 unit
Baby Lettuce
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
White Wine Vinegar
10 ounce
Ranch Steak
1 tablespoon
Herbes de Provence
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Green Olives
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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: Many enjoyed the unique combination, with some finding the herbs de Provence overpowering; consider adjusting to taste 🌿.
- Ease of prep: Several noted it took longer than 20 minutes; consider roasting vegetables instead of microwaving for better texture.
- Suggestions: Try adding blue cheese crumbles or a milder dressing; some preferred serving components separately rather than mixed.
- Portions: Some found it filling, while others wanted more lettuce or a larger steak; consider adjusting quantities to preference.
- Texture: A few mentioned tough steak; ensure even thickness when cooking and slice against the grain.
Reviews from our home cooks
This was very good and was a great idea! The dressing and the potatoes, green beans, tomatoes, and olives mixed together were delicious! The steak was delicious and perfectly cooked with a great crust. It would be a good summer salad and grill the steak!
We loved this! The herbs were the key to the taste of the meat, which went so well with the unusual salad. It was enough for 4 people.
Excellent meat! Easy prep, great salad ingredients. Not fond of dressing recipe, too bitter tasting so, used bottled Italian dressing instead. Will order this meal again if on the menu.
Absolutely delicious recipe! Although it was a little labor intensive and required more dishes, bowls and pans than usual, it was well worth it! Keep this one in the mix please!
Change of pace - never would have thought to add potatoes to a salad. Love green olives! This was great as leftovers as well.
This was such a different salad. It was absolutely delicious with the steak. I would recommend it to all.
Would absolutely order this meal again and again! First time trying this salad and we are hooked!
I thought it was delicious but my husband didn't like the potatoes. I thought it was great. You know what, my son loved it too. I'm changing it to 4 star.
It was good. I spent longer cooking it because I like to bake my potatoes in the oven and I like my stake well done. But it was delicious and filling!
I'm not sure what I think about the herbs de provence matching with beef, I've only had them with poultry before... This was okay-good but I don't know that I would make it again (or if I did, it would be with a pinch of the herbs in the dressing only, maybe).
