The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Steak with provençale beans & posh potato salad
Juicy oregano-sprinkled steaks would usually be the star attraction, but in this divine dish the sides deserve the spotlight, too! There’s a quickie baby potato and spring onion salad, plus green beans get a glow-up with fried onion, garlic, sweet cherry tomatoes and a squeeze of our sun-dried tomato paste.
SWK: Source of fibre
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 1 tsp dried oregano
- 2 bavette steaks
- 1 onion
- 160g green beans
- 4 spring onion
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh thyme
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 200g baby tomatoes
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g baby potatoes
Nutritional Information
Calories: 489
Protein: 43g
Carbs: 58g
Fat: 8.7g
Ingredients
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 bavette steaks
- 2 onion
- 240g green beans
- 400g baby tomatoes
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8 spring onion
- 800g baby potatoes
- 1 handful of fresh thyme
- 2 tsp dried oregano
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lemon
Nutritional Information
Calories: 475
Protein: 43g
Carbs: 55g
Fat: 8.6g
Steak with provençale beans & posh potato salad
Juicy oregano-sprinkled steaks would usually be the star attraction, but in this divine dish the sides deserve the spotlight, too! There’s a quickie baby potato and spring onion salad, plus green beans get a glow-up with fried onion, garlic, sweet cherry tomatoes and a squeeze of our sun-dried tomato paste.
Cook time:
30 mins
Cuisine:
European
Food group:
Beef
Allergens: Milk, Mustard
Cooking Instructions
Set the spuds simmering
- Halve the potatoes, then cook them in boiling water for 15-18 mins. Drain and lightly season.
Make the marinade
- Meanwhile, finely chop the thyme leaves. Put them into a large mixing bowl with the oregano, mustard and half the garlic paste, then squeeze in the juice from half the lemon (to taste) and stir well.
Sizzle the steaks
- On a separate board, trim any visible fat from the steaks.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steaks for 3-4 mins on each side for medium (5-6 mins for well done).
- Put the steaks in the mixing bowl, toss to coat and leave to marinate.
Sort the beans
- Peel and finely dice the onions. Halve the tomatoes, and trim the green beans.
- Spritz the frying pan with more cooking spray and put it over a medium-high heat. Fry the onions and beans for 4-6 mins.
- Add the remaining garlic paste, the tomatoes and tomato paste, then lightly season and cook for 2 mins, stirring to coat the veg.
Finish & serve
- Remove the steaks from the marinade and thinly slice against the grain, then mix the yogurt into the marinade.
- Thinly slice the spring onions, then stir them into the yogurt mixture along with the potatoes to make your potato salad.
- Serve the steak with the potato salad and provençale beans.