Steak and Green Bean Salad with Creamy Mustard Dressing
Juicy pan-seared steak with buttery green beans, watercress and pomegranate, finished with a creamy mustard and honey dressing. Ready in 7 minutes — perfect for date night.
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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.
