Remove the steak from the refrigerator and allow to come to room temperature. Bring a medium pot of water to a boil with a large pinch of salt. Halve, seed, and chop the tomato. Mince the shallot and parsley. Trim and halve the green beans and wax beans. Drain and rinse the cannellini beans.

Blanch and shock the beans: fill a medium bowl with ice water. Add the green beans and wax beans to the boiling water and cook for about 3 minutes, until crisp-tender. Remove from water with a slotted spoon and transfer to the ice water to shock them.

Make the vinaigrette: in a small bowl, whisk together the minced shallot and parsley with 2 tablespoons white wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.

Drain the green beans and wax beans from the ice water and discard the water. In the same bowl, toss the green beans, wax beans, cannellini beans, and the tomato with the vinaigrette. Season with salt and pepper and set aside to marinate.

Heat 1/2 tablespoon olive oil in a medium pan over medium-high heat. Season the steak on all sides with salt, pepper, and the herbes de Provence. Sear the steak 5-7 minutes per side, until cooked to desired doneness. Set aside for 5 minutes to rest. HINT: This would be a great time to get a head start on cleanup!

Thinly slice the steak against the grain, then serve alongside the three-bean salad. Enjoy! (For more tips on cooking the perfect steak, visit: Blog.HelloFresh.com)