Hey couples, it’s grilling season! I, for one am thrilled to go barefoot in the backyard, grill up some Steak Kabobs with Dijon Green Beans, and enjoy with warm weather…under an umbrella of course…I am one white chick!
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The Steak Oooooh Lala:
So incredibly simple to prep and cook, but the best part? How tender and tasty theses skewers are! You can use filet mignon or top sirloin (which is a little more budget friendly), either way you go, you can’t go wrong.
The Green Beans:
Blanched in boiling water for a few minutes, then rinsed in cold water these beans are bright green and snap-able!
The Dijon Sauce:
Last, a drizzle of dijon sauce made with olive oil, dijon mustard, a little white balsamic (or red wine vinegar) and some lemon. Add a sprinkling of walnuts and parsley and you have an exquisite, healthy meal meant for sharing.
Let’s Talk Grass Fed Beef:
Grass fed beef is better for the cows, better for you and better for the environment. Here’s how: it’s better for the cows because they can roam free and eat grass, their natural food. Corn may make them big and fat, but it also makes them sick requiring them to be shot full of antibiotics which get passed in to you. Better for you because grass fed beef has more healthy fat than corn fed beef, and grass fed is better for the environment because conventional farming creates an incredible amount of waste and pollution. Many stores are starting to sell grass fed beef, but if your area doesn’t have it ButcherBox will deliver to your door!
One Platter, Two Forks, Minimal Clean Up!
We always encourage cooking together. One of prep and cook the steaks, while the other takes care of the green beans and this meal can be made STAT. And barely a dish to wash.
The Recipe: Steak Kabobs with Dijon Green Beans
What you need: you will need a good knife, a good white balsamic (we like this one too) and a strainer. Find a beautiful serving board here. Whole 30 friends you may need to use a grainy mustard as dijon varieties usually have white wine in them.
Love steak? Check out our Steak and Chimichurri Board with Roasted Potatoes and Salad!
A meal meant to be shared. Paleo, Whole 30 and Keto compliant. Whole 30 friends, just make sure your mustard is compliant. I linked to one above in the blog post.
- 1 pound green beans trimmed
- 1 1/2 tablespoons white balsamic or red wine vinegar
- 1 tablespoon dijon mustard
- 1 small clove garlic finely grated
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- sea salt and pepper to taste
- 2 - 6 oz filet mignon or top sirloin steaks
- granulated garlic
- 1 tablespoon flat leaf parsley chopped
- 1/4 cup roasted chopped walnuts
- Bring a large pot of salted water to boil. While waiting for water to boil, prep green beans, garlic and lemon, make dressing.
- In a small bowl whisk together: vinegar, dijon, garlic, olive oil, lemon juice, lemon zest, a small pinch of sea salt and a few turn of freshly ground pepper, allow to sit for ten minutes
- Cut steaks into 1 1/2 inch cubes, place on skewers and season with salt, pepper and granulated garlic, set aside
- Preheat grill to 400 degrees
- When grill is ready, add skewers, turning every 4 minutes so all sides have grill marks (16 minutes total for medium rare)
- When steaks are about half way through cooking process, add green beans to boiling water and blanche for 6 minutes
- Pour into a strainer and run beans under cold water to stop cooking process
- Toss beans in dijon dressing reserving some to drizzle on kababs
- To plate: Place steaks and green beans on platter, garnish with walnuts and parsley
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