Herbes de Provence is a floral, earthy blend of flavours from the south of France. Its signature aroma comes from dried lavender, an unexpectedly delicious addition to steak and other grilled meats.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Green Beans, trimmed
White Wine Vinegar(ContainsSulphites/Sulfite)
Herbes de Provence(ContainsSulphites/Sulfite)
Prep: Remove the steak from the refrigerator. Bring a medium pot of water to a boil with a large pinch of salt. Wash and dry all produce. Halve, seed, and chop the tomato. Mince the shallot and parsley. Halve the green beans. Drain and rinse the cannellini beans.
Blanch the beans: Fill a medium bowl with ice water. Add the green beans to the boiling water and cook for about 2 minutes, until crisp-tender. Remove from water with a slotted spoon and transfer to the ice water to shock them.
Make the vinaigrette: In a small bowl, whisk together the shallot and parsley with white wine vinegar and a large drizzle of oil. Season with salt and pepper.
Drain the green beans from the ice water and discard the water. In the same bowl, toss the green beans, cannellini beans, and the tomato with the vinaigrette. Set aside.
Cook the steak: Heat a drizzle of oil in a large pan over medium-high heat. Season the steak on all sides with salt, pepper and the herbes de Provence. Sear the steak 4-7 minutes per side, until cooked to desired doneness.(TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set aside for 5 minutes to rest.
Finish and serve: Thinly slice the steak against the grain, then serve alongside the French bean salad. Enjoy!
GRILLING TIP: Instead of pan-frying, BBQ steaks on medium-high heat, with lid open, 4 to 7 min per side, for medium.