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Grilled Steak with Green Bean & Grape Tomato Salad.

  • 1 pint
    grape tomatoes
  • 1 ½ lb
    green beans
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 1 ½ lb
    ribeye steak
  • 2
    shallots
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Fill a medium saucepan about halfway with water, cover, and bring to a boil.
  • 2
    Peel and finely dice the shallots. Grate zest from the lemon. In a large bowl, prepare the dressing by whisking together the shallot, lemon zest and juice, olive oil, salt, and pepper. Set aside.
    2 shallots
    zest and juice of 1 lemon
    4 tbsp extra virgin olive oil
    ½ tsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 3
    Wash the green beans, trim ends, and halve.
    1 ½ lb green beans
  • 4
    Add the green beans to the boiling water and cook until bright green and tender-crisp, 3-4 minutes. Drain in a colander and rinse with cold water to prevent further cooking. Set aside to drain and cool.
  • 5
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 6
    Season the steak with salt and pepper on both sides.
    1 ½ lb ribeye steak
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Coat the grill or skillet with oil. Add the steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    2 tbsp virgin coconut oil
    
  • 8
    Wash the tomatoes and parsley. Halve the tomatoes and add to the dressing. Shave the parsley leaves off the stems; discard the stems, mince the leaves, and add to the bowl.
    1 pint grape tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 9
    Add the green beans to the bowl and toss to coat.
  • 10
    To serve, place the steak and salad on a plate. Enjoy!