Ingredients
- 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
Instructions
- 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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