Seared Provencal Steak

🥘 Ingredients

• cannellini beans
  15 oz
• green beans
  8 oz
• herbes de provence
  1 tbsp
• olive oil
  2 tbsp
• parsley
  1 bunch
• pepper
  to taste
• salt
  to taste
• shallot
  1 unit
• sirloin steak
  2 pieces
• tomato
  1 unit
• wax beans
  8 oz
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium pot
• medium bowl
• small bowl
• medium pan

1. 

   1

   Remove the sirloin steak from the refrigerator and allow to come to room temperature. Bring a medium pot of water to a boil with a large pinch of salt . Halve, seed, and chop the tomato . Mince the shallot and parsley . Trim and halve the green beans and wax beans . Drain and rinse the cannellini beans .

   sirloin steak: 2 pieces, salt: to taste, tomato: 1 unit, shallot: 1 unit, parsley: 1 bunch, green beans: 8 oz, wax beans: 8 oz, cannellini beans: 15 oz
2. 

   2

   Blanch and shock the beans: fill a medium bowl with ice water. Add the green beans and wax beans to the boiling water and cook for ⏱️ 3 minutes , until crisp-tender. Remove from water with a slotted spoon and transfer to the ice water to shock them.
3. 

   3

   Make the vinaigrette: in a small bowl , whisk together the minced shallot and parsley with the white wine vinegar and olive oil . Season with salt and pepper .

   white wine vinegar: 2 tbsp, olive oil: 2 tbsp, pepper: to taste
4. 

   4

   Drain the green beans and wax beans from the ice water and discard the water. In the same bowl, toss the green beans, wax beans, cannellini beans, and the tomato with the vinaigrette. Season with salt and pepper and set aside to marinate.
5. 

   5

   Heat 1/2%tbsp olive oil in a medium pan over medium-high heat. Season the steak on all sides with salt, pepper, and the herbes de provence . Sear the steak ⏱️ 5 minutes to ⏱️ 7 minutes per side, until cooked to desired doneness. Set aside for ⏱️ 5 minutes to rest.

   herbes de provence: 1 tbsp
6. 6

   Thinly slice the steak against the grain, then serve alongside the three-bean salad.