Seared Ranch Steak with Creamy Dijon Dill Sauce and Roasted Green Beans

This seared ranch steak with a creamy Dijon dill pan sauce is the perfect way to elevate your weeknight dinner. The steak is cooked to perfection, then topped with a rich, tangy sauce made with sour cream, Dijon mustard and fresh dill. Paired with roasted green beans and your choice of buttery couscous or fluffy rice, this meal is both comforting and sophisticated.

Whether you’re cooking for a family or just yourself, this recipe comes together in about 30 minutes. The best part? You can serve couscous for some and rice for others-both are included, so everyone gets their favorite side. It’s a restaurant-quality dish that’s surprisingly simple to make at home.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Pick and roughly chop fronds from dill.
2. Add couscous and 1 tablespoon butter (2 tablespoons for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. Add half the stock concentrates, 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes (drain any excess water if necessary). Keep covered off heat until ready to serve.
3. Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. While green beans roast, pat steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked through, 4-6 minutes per side. Tip: If steak begins to brown too quickly, reduce heat to medium. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat pan used for steak over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low; whisk in sour cream, half the dill and mustard to taste. Turn off heat. Stir in 1 tablespoon butter (2 tablespoons for 4) and any resting juices from steak. Season with salt and pepper.
6. Massage rice in package to separate grains; partially open package. Microwave until warmed through, 90 seconds. Add 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Carefully stir to combine in package.
7. If serving with couscous, fluff with a fork and season with salt and pepper. Slice steak crosswise. Divide couscous or rice, steak and green beans between plates. Spoon sauce over steak and sprinkle with remaining dill and as many chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with any tender cut like sirloin or ribeye. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter alternatives. The sauce will still be creamy and delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.