Seared Steak with Horseradish-Mustard Sauce and Green Beans
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Ingredients & Equipment
What we send
- 8 ouncesgreen beans
- 3 ouncesbaby spinach
- 1/8 ouncechives
- 1red onion
- 4 clovesgarlic
- 1 tablespoonhorseradish
- 2 ouncesmayonnaise
- 2 tablespoonswhole-grain mustard
- 1 tablespoonwhite wine vinegar
- 2 packetsunsalted butter
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
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.
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.
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.
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.
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.
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!