Seared Beef Steak with Green Bean, Avocado, and Lettuce Salad

Headnote

This is a composed plate built on contrast: the depth of seared beef, the clean snap of green beans, the richness of avocado, and the cool freshness of lettuce and tomato. The dressing is restrained, allowing each element to remain distinct while still reading as one dish. Served properly, it is precise, balanced, and complete.

Recipe essentials

Dish category: Main course
Cuisine or origin: Contemporary
Course type: Lunch or dinner
Yield: 1 serving
Serving size: 390 g
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Difficulty: Medium

Equipment

Heavy skillet or frying pan
Medium saucepan
Mixing bowl
Tongs
Sharp knife
Cutting board
Plate for serving

Ingredients

Beef steak, trimmed: 180 g
Green beans, trimmed: 70 g
Avocado, peeled and sliced: 60 g
Lettuce, leaves torn into large pieces: 45 g
Tomato, cut into wedges: 35 g
Olive oil: 15 g
Black pepper, freshly ground: 2 g

Method

1. Bring a medium saucepan of water to a boil. Add the green beans and cook for 3 minutes, until bright green and just tender. Drain immediately and cool briefly under cold water, then drain well. The beans should remain crisp and clean in flavor.

2. Season the beef steak evenly with 1 g of the black pepper. Heat a heavy skillet over high heat until very hot, then add 5 g of the olive oil. Sear the steak for 2 to 3 minutes per side, depending on thickness, until deeply browned outside and cooked to medium-rare, with an internal temperature of 54 to 57°C. Transfer to a board and rest for 5 minutes.

3. In a mixing bowl, combine the green beans, avocado, lettuce, and tomato. Add the remaining 10 g olive oil and the remaining 1 g black pepper. Toss gently so the avocado holds its shape and the lettuce remains lightly coated, not collapsed.

4. Slice the rested steak thinly across the grain. The meat should be juicy, evenly pink at the center, and relaxed from resting.

Plating and serving

Arrange the salad in a loose mound on one side of the plate. Fan the sliced beef alongside it, allowing the juices to meet the vegetables without flooding them. The final plate should feel composed and deliberate, with each element clearly visible.

Professional notes

Do not overcook the green beans; their firmness is essential to the dish’s structure. Resting the steak is not optional, as it preserves tenderness and keeps the plate clean. Slice the avocado only at the last moment so its texture remains intact.