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.
Nutrition Facts
Steak and Green Bean Salad with Creamy Mustard Dressing
Amount per Serving
Calories
559
% Daily Value*
Fat
31
g
48
%
Saturated Fat
14
g
88
%
Trans Fat
0.4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Cholesterol
176
mg
59
%
Sodium
280
mg
12
%
Potassium
1234
mg
35
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
54
g
108
%
Vitamin A
2759
IU
55
%
Vitamin C
36
mg
44
%
Calcium
178
mg
18
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
