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
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
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.
