Past Recipes
Seared Steak

Seared Steak with Horseradish-Mustard Sauce and Green Beans

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Recipe Details


This one-pan meal isn’t just about quick cleanup (though that’s definitely a plus). Using the same pan for the steaks and the vegetables also builds incredible flavor. Once the steaks have seared to medium rare, green beans sauté in the pan drippings until crisp-tender. We then stir in spinach for another hit of green, along with a little butter for richness. A creamy and slightly pungent mustard and horseradish sauce livens up the plate. Quick, easy, and super delicious? We say yes to all three, please. 


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 560
  • Protein 30g
  • Total Carb 16g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green beans
    8 ounces
    green beans
  • baby spinach
    3 ounces
    baby spinach
  • chives
    1/8 ounce
  • red onion
    red onion
  • garlic
    4 cloves
  • steaks
  • horseradish
    1 tablespoon
  • mayonnaise
    2 ounces
  • whole-grain mustard
    2 tablespoons
    whole-grain mustard
  • white wine vinegar
    1 tablespoon
    white wine vinegar
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). Pat spinach dry with paper towel. Thinly slice chives. Peel onion, halve, and thinly slice. Thinly slice garlic.

  2. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan for Step 4.

  3. Make sauce

    Make sauce

    While steaks cook, in a small bowl, whisk together horseradish (or use less for a milder flavor), mayonnaise, mustard, and white wine vinegar until combined. Season with ¼ teaspoon salt and pepper as desired. Set horseradish-mustard sauce aside until ready to serve.

  4. Sauté green beans

    Sauté green beans

    Return pan from steak to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add green beans and onion. Cook, stirring, until onion is softened and green beans are bright green, 3-4 minutes. Add garlic and cook, stirring, until fragrant, 1-2 minutes more. Remove pan from heat.

  5. Finish vegetables

    Finish vegetables

    Pat spinach dry with paper towel. Stir butter and spinach into pan with green beans, still off heat, until spinach wilts and butter melts. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate seared steak

    Plate seared steak

    Cut steaks against the grain into ¼-inch slices. Divide green beans and spinach between serving plates. Top with steak and drizzle over horseradish-mustard sauce. Garnish with chives and dig in! 

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