It’s grilling season! And 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! I hope you will do the same.
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Steak Kabobs with Dijon Green Beans on wood paltter

The Steak:

So incredibly simple to prep and cook, but the best part? How tender and tasty theses skewers are! You can use filet mignon (my favorite) or top sirloin (which is a little more budget friendly), either way you go, you can’t go wrong.

Steak Kabobs with Dijon Green Beans on wood platter garnished with lemon wedges


Blanched in boiling water for a few minutes, then rinsed in cold water, these beans are bright green and snap-able! And if fresh crisp green beans weren’t wonderful enough, we drizzle these in an amazing dijon sauce!

Steak Kabobs with Dijon Green Beans on wood platter with two gold forks


Boost of flavor of this already fabulous meal with a 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.

Steak Kabobs with Dijon Green Beans on platter set on white surface


Steak, green beans, a beautiful sauce and barely a dish to wash! That’s because the steak is cooked on the grill, the beans are made in one pot, and the meal is served on one board. Delectable, healthy and easy clean…it doesn’t get better than that!

Steak Kabobs with Dijon Green Beans with lemon wedges served on a wood platter


Love steak? 

Check out our Steak and Chimichurri Board with Roasted Potatoes and Salad!

Steak with chimichurri, slad, and roasted potatoes on wooden platter

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.

5 from 5 votes
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins

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.

Course: dinner, Main Course
Cuisine: American
Keyword: green beans, keto, Paleo, steak kabobs, whole30
Servings: 2 servings
  • 2- 6 ounce filet mignon or top sirloin steaks
  • sea salt and pepper to taste
  • granulated garlic, to taste
  • 1 pound green beans trimmed
  • 1 1/2 Tablespoons  white balsamic or red wine vinegar
  • 1 Tablespoon  dijon mustard (whole30 see link above)
  • 1  small clove garlic finely grated
  • 1 Tablespoon  extra virgin olive oil
  • 1 teaspoon  lemon zest
  • 2 teaspoons  lemon juice
  • 1  Tablespoon  flat leaf parsley chopped
  • 1/4 cup roasted chopped walnuts
  1. Cut steaks into 1 1/2 inch cubes, place on skewers and season with salt, pepper and granulated garlic, set aside

  2. Bring a large pot of salted water to boil. While waiting for water to boil, prep green beans, fresh garlic and lemon

  3. 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

  4. Preheat grill to 400 degrees

  5. When grill is ready, add skewers, turning every 4 minutes so all sides have grill marks (16  minutes total for medium rare)

  6. When steaks are about half way through cooking process, add green beans to boiling water and blanche for 6 minutes

  7. Pour into a strainer and run beans under cold water to stop cooking process

  8. Toss beans in dijon dressing reserving some to drizzle on kababs

  9. To plate: Place steaks and green beans on platter, garnish with walnuts and parsley




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