Seared Ranch Steak and Green Bean Salad with Parmesan

Last Updated on January 6, 2024

This dish is kind of like a salad, but it’s definitely not your mom’s lettuce and tomatoes (not that there’s anything wrong with that!). It’s a really tasty way to enjoy ranch steak (aka beef shoulder steak) and summer’s bean bounty at the same time.

All you have to do for the salad is toss snappy green beans, creamy white beans, arugula and Parmesan together in a lemon-mustard vinaigrette with a little cream. If you don’t have heavy cream on hand, swap in sour cream, crème fraîche or even half and half. Plus, you can make it in advance; this salad gets better as it sits and all the flavors meld together.

Top it with the simply seasoned, seared ranch steak and enjoy.

P.S. Cooking outside? Ranch steak is also delicious grilled.

Seared Ranch Steak and Green Bean Salad with Parmesan

4.25 from 4 votes
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Protein: Beef
Cut: Ranch Steak
Course: Main Course
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4


  • 2 8- ounce ButcherBox Grass-Fed Beef Ranch Steaks defrosted and pat dry
  • Salt and pepper
  • 3 tbsp lemon juice
  • 1 tbsp chopped shallot
  • 1 tbsp Dijon mustard
  • 3 anchovies in oil drained and chopped
  • ¼ cup extra virgin olive oil plus more for serving
  • 3 tbsp heavy cream, half and half, crème fraîche or sour cream
  • ½ lb green or yellow wax beans blanched
  • 2 cups cooked white beans if using canned, drain and rinse
  • 2 tbsp canola oil
  • 2 cups arugula
  • ½ cup thinly shaved Parmesan


  • Season the steak with salt and pepper and set aside. In a large mixing bowl, whisk together the lemon juice, shallot, mustard and anchovies. Let sit for 5 minutes, then whisk in the olive oil and heavy cream. Add the green beans and white beans; toss lightly.
  • Heat a large skillet over high. Swirl the canola oil over the bottom of the skillet. Add the steaks and sear until deeply browned and a crust has formed on the bottom, about 5 minutes. Turn the steak over and cook the other side an instant-read thermometer stuck into the thickest part reads 125ºF, about 3 minutes. Transfer to a cutting board, tent with foil and let rest for 10 to 15 minutes.
  • Add the arugula and ¼ cup of the Parmesan to the bowl with the beans mixture; toss to combine well. Transfer to a serving platter or divide among 4 plates. Slice the steak thinly against the grain and arrange on top of the salad. Drizzle with a little more olive oil and sprinkle with the remaining Parmesan.
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