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!
Why You’ll Love This Recipe
- Ready in under 10 minutes from start to finish.
- Just one pan – minimal mess, maximum flavour.
- Simple ingredients that come together like magic.
- Perfect for date night or a quick summer dinner.
- The creamy mustard dressing is pure heaven.
It’s an easy but impressive meal that works just as well for a quiet evening in as it does for entertaining.
The Ingredients
- The steak – a good quality sirloin beef 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.
Cooking Tips
- Get the pan really hot. You want that instant sizzle to seal in the steak juices.
- Season generously. Salt and black pepper are key here l, they build the flavour base.
- Turn often. Flipping the steak every 30 seconds helps it cook evenly and stay tender.
- Rest the steak. A minute or two makes all the difference, it keeps the juices where you want them.
- Cook the beans with the steak. It saves time and coats them in buttery, savoury goodness.
FAQs
Yes! Ribeye or rump are both great — just adjust cooking time depending on thickness.
Greek yoghurt or crème fraîche make good lighter swaps.
Absolutely — try cherry tomatoes or roasted red peppers for sweetness instead.
Steak and Green Bean Salad with Creamy Mustard Dressing
Ingredients
- 2 sirloin steaks approx 225g
- 1 tablespoon vegetable oil
- 20 grams butter
- 100 grams watercress
- 50 grams pomegranate seeds
- 200 grams 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.
Notes
Variations
- Add crunch: Scatter over some toasted almonds or crushed walnuts.
- Make it creamy: Crumble over blue cheese or feta instead of pomegranate.
- Add carbs: Serve with baby potatoes, garlic bread or a hunk of sourdough to mop up the dressing.
- Vegetarian idea: Swap the steak for pan-fried halloumi or seared aubergine slices.
Storage & Prep
This one’s best eaten fresh, but if you want to get ahead:- Prep the dressing: Make it up to 2 days in advance and keep it in the fridge.
- Cooked leftovers: Keep the steak and beans separately from the salad. Reheat gently in a pan, then assemble.
Perfect for date night!