Pan-Seared Steak with Mustard Herb Butter, Potatoes and Burst Cherry Tomatoes

This pan-seared steak recipe is a true showstopper. A perfectly seared, juicy steak is paired with sweet cherry tomatoes that are sautéed until they burst and crunchy green beans. The finishing touch is a rich and flavorful mustard-herb butter that melts over everything, bringing the dish together.

Ready in about 30 minutes, this meal is ideal for a weeknight dinner that feels special. The combination of savory steak, tangy tomatoes and herbaceous butter will impress your family or guests.

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Ingredients

2 steaks (such as ribeye or sirloin)View ingredient guideLike ingredientDislike ingredient

1 pint cherry tomatoesView ingredient guideLike ingredientDislike ingredient

8 oz green beans, trimmedView ingredient guideLike ingredientDislike ingredient

2 tbsp unsalted butter, softenedView ingredient guideLike ingredientDislike ingredient

1 tsp Dijon mustardView ingredient guideLike ingredientDislike ingredient

1 tbsp fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

1 tbsp fresh chives, choppedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides. Let them come to room temperature for about 15 minutes.
2. In a small bowl, combine the softened butter, Dijon mustard, parsley and chives. Mix well and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare or until desired doneness. Remove steaks to a plate and let rest.
4. In the same skillet, add the remaining 1 tablespoon olive oil. Add the cherry tomatoes and green beans. Sauté for 4-5 minutes, stirring occasionally, until the tomatoes begin to burst and the beans are tender-crisp.
5. Slice the rested steaks against the grain. Serve with the burst tomatoes and green beans. Top each steak with a dollop of the mustard herb butter.
6. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can use any tender cut like ribeye, sirloin or filet mignon. Adjust cooking time based on thickness.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Can I substitute the green beans?

Absolutely. Asparagus or snap peas would work well in place of green beans.