Grilled Steak with Green Bean & Grape Tomato Salad

[Sincerely-Food-Chef]

Ingredients

• 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

Instructions

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!