Herb-Crusted Sirloin Steak with Three-Bean Salad

This recipe brings together the rustic flavors of Provence with a perfectly seared sirloin steak. The herbes de Provence, a fragrant blend that includes dried lavender, adds a floral and earthy note that elevates the beef. Paired with a bright three-bean salad, this dish is a delightful balance of hearty and fresh.

The salad features crisp-tender green beans and wax beans, creamy cannellini beans and juicy tomatoes, all tossed in a light shallot vinaigrette. It’s a quick, gluten-free meal that comes together in about 30 minutes, perfect for a weeknight dinner or a special occasion.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 ounce Wax BeansView ingredient guideLike ingredientDislike ingredient

1 can Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Remove the steak from the refrigerator and let it come to room temperature. Bring a medium pot of salted water to a boil. Meanwhile, halve the tomato, remove seeds and chop. Mince the shallot and parsley. Trim and halve the green beans and wax beans. Drain and rinse the cannellini beans.
2. Blanch the beans: Fill a medium bowl with ice water. Add the green beans and wax beans to the boiling water and cook for about 3 minutes until crisp-tender. Use a slotted spoon to transfer them to the ice water to stop cooking. Drain and set aside.
3. Make the vinaigrette: In a small bowl, whisk together the minced shallot and parsley with the white wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.
4. In a large bowl, combine the blanched green beans, wax beans, cannellini beans and chopped tomato. Pour the vinaigrette over and toss to coat. Season with additional salt and pepper if needed. Set aside to marinate.
5. Heat the remaining 1/2 tablespoon olive oil in a medium pan over medium-high heat. Season the steak on all sides with salt, pepper and herbes de Provence. Sear the steak for 5-7 minutes per side or until cooked to your desired doneness. Transfer to a cutting board and let rest for 5 minutes.
6. Thinly slice the steak against the grain. Serve the sliced steak alongside the three-bean salad. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or flank steak. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium and 160°F for well done.

Can I make this recipe ahead?

The bean salad can be prepared a day in advance and stored in the refrigerator. Cook the steak just before serving for best results.