Perfect for date night, this steak and green bean salad is ready in just 7 minutes and tastes incredible!
The key is cooking your steak to a medium, so that it’s tender and soft. You’ll heavily season the steak with salt and pepper so that it’s packed full of flavour, and it goes beautifully with the dressing.
The salad itself is simple – watercress, pomegranate and green beans which are cooked with the steak, making them buttery and just al dente.
The creamy dressing is simply made from whole grain mustard, double cream and honey. It’s so good I could drink it!
Steak and Green Bean Salad – The Ingredients
- The steak – a good quality sirloin steak is best for this, and the cooking instructions below work for sirloin steaks approximately 225g in size.
- The salad – the base of the salad is simply watercress and pomegranate seeds, no prep needed. You could switch the watercress for rocket, if you like. I have also added a warm element – green beans. These are simply cooked in the same pan as the steak for ease.
- The dressing – the dressing is made from whole grain mustard, double cream and honey. You could switch for English mustard if you prefer a more fiery hit.
More salad recipes for you to enjoy:
- Chicken Nacho Salad
- Warm Roasted Chickpea Salad
- Quinoa and Lentil Salad
- Warm Beef and Lentil Salad
- Sweetcorn and Black Bean Salad
- Pomegranate, Feta and Chickpea Salad
- Carrot, Watercress and Beetroot Salad
Get the cook books:
Steak and Green Bean Salad
December 9, 2024A delicious salad with steak, green beans, watercress and pomegranate seeds, ready in under 10 minutes.
Ingredients
- 2 sirloin steaks approx 225g
- 1 tablespoon vegetable oil
- 20 g butter
- 100 g watercress
- 50 g pomegranate seeds
- 200 g green beans
- 2 teaspoons whole grain mustard
- 1 teaspoon honey
- 2 tablespoons double cream
Instructions
- Put the oil in a heavy bottomed skillet and put on a high heat. Sprinkle salt and pepper over both sides of the steaks.
- When the oil is hot, add the butter, steaks and green beans. Cook for 5 minutes, turning the steaks every 30 seconds (use a stopwatch for this). Remove the steaks and leave to rest for 1 minute. Allow the green beans to cook for another 30 seconds, the remove from the heat.
- Whisk together the mustard, cream and honey in a small bowl with a pinch of salt and pepper.
- Divide the watercress between two bowls. Sprinkle with the pomegranate seeds. Divide the green beans between the two bowls.
- Slice the steaks and lay on top of the salads. Drizzle with the dressing and serve immediately.
Nutrition
Calories: 789kcal
Tried this recipe?Let us know how it was!
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