Leftover French-Style Steak and Beans
10min
12min
2
445
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Chef's Note
Slicing the steak against the grain is the secret to a tender bite, especially when serving it cold in a salad style like this.
Tags
Ingredients
12 oz sirloin steak
8 oz fresh green beans
1 small shallot
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tsp dried tarragon
Instructions
- 1
Trim the ends off 8 oz fresh green beans and wash them thoroughly.
- 2
Bring a medium pot of water to a boil. Add the green beans and cook for 4 minutes until tender-crisp. Drain and immediately rinse with cold water to stop the cooking process.
- 3
Pat 12 oz sirloin steak dry and season both sides with salt and black pepper.
- 4
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare. Remove from the pan and let it rest for 5 minutes.
- 5
While the steak rests, finely mince 1 small shallot.
- 6
In a small bowl, whisk together the minced shallot, 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 tsp dried tarragon, and 3 tbsp olive oil to create a vinaigrette.
- 7
Slice the rested steak into thin strips against the grain.
- 8
In a large bowl, toss the cooked green beans and sliced steak with the prepared vinaigrette until evenly coated. Serve immediately or chilled.
Nutrition Information (per serving)
445
36g
7g
31g
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