Seared Ranch Steak and Green Bean Salad with Parmesan

Ingredients

• 2 8- ounce ButcherBox Grass-Fed Beef Ranch Steaks

  defrosted and pat dry

• Salt and pepper

• 3 tbsp lemon juice

• 1 tbsp chopped shallot

• 1 tbsp Dijon mustard

• 3 anchovies in oil

  drained and chopped

• ¼ cup extra virgin olive oil

  plus more for serving

• 3 tbsp heavy cream, half and half, crème fraîche or sour cream

• ½ lb green or yellow wax beans

  blanched

• 2 cups cooked white beans

  if using canned, drain and rinse

• 2 tbsp canola oil

• 2 cups arugula

• ½ cup thinly shaved Parmesan