A salad of sliced steak, green beans and tomato

Pan-fried steak with beans and mustard

  • serves 4
  • Easy

Loosely based on the Italian dish tagliata, this warm steak salad features two types of beans and a zingy mustard dressing


Try this recipe for pan-fried steak, then check out our perfect steakpan-fried t-bone steak, steak tagliatasteak fajitas and more steak recipes.

Recipe author Nicola Graimes says: “Buy the best steak you can afford, preferably grass-fed organic meat for ethical and health reasons. Small amounts of good-quality meat, eaten occasionally, provide a range of nutrients, including protein, omega-3 fatty acids, B vitamins, iron and zinc.” 



  • sirloin or rump steaks 2 x 300g
  • extra virgin olive oil 4 tbsp
  • fine green beans 400g
  • small vine-ripened tomatoes 450g, halved
  • garlic 3 cloves, thinly sliced
  • butter beans 400g tin, drained and rinsed
  • wholegrain mustard 1 tbsp
  • lemon 1, juiced, plus extra for squeezing
  • parmesan shavings to serve


  • Step 1

    Remove the steaks from the fridge 1 hour before cooking. Season the oil, then drizzle a little over both sides of each steak.

  • Step 2

    Meanwhile, heat a large griddle pan over a high heat. Toss the green beans in a little of the seasoned oil. Chargrill the beans in four batches for 4 minutes each, turning occasionally until lightly charred in places. Set aside.

  • Step 3

    Heat a lidded frying pan over a medium heat. Add 2 tbsp of the oil plus the tomatoes and cook, stirring, for 5 minutes until the tomatoes start to lose their shape. Add the garlic and butter beans, and cook for 2 minutes more, then stir in the mustard, lemon juice and griddled green beans. Warm through briefly, adding a splash of water if dry, and season to taste. Cover the pan with a lid and set aside.

  • Step 4

    Reheat the griddle pan and cook the steaks for 2 minutes on each side, depending on the thickness, or until cooked to your liking. Rest on a warm plate, covered, for 5 minutes, then slice.

  • Step 5

    Reheat the tomatoes and beans, if you like, then divide between four serving plates and top with the steak. Squeeze over a little more lemon juice and serve topped with the parmesan shavings.

Recipes extracted from The Right Fat by Nicola Graimes (£9.99, Pavilion Books). These recipes were supplied by the publisher and not retested by us.

*This recipe is gluten-free according to industry standards

More steak inspiration

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Nutritional Information

  • Kcals 404
  • Fat 19.9g
  • Saturates 5.1g
  • Carbs 15.2g
  • Sugars 7.1g
  • Fibre 9.1g
  • Protein 36.1g
  • Salt 0.4g