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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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.
THE GREEN BEANS:
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!
THE DIJON SAUCE:
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.
ONE PLATTER, TWO FORKS, MINIMAL CLEAN UP!
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!
Love steak? Check out our Steak and Chimichurri Board with Roasted Potatoes and Salad!
THE RECIPE: Steak Kabobs with Dijon Green Beans
Whole 30 friends you may need to use a grainy mustard as dijon varieties usually have white wine in them.
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.
- 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
Cut steaks into 1 1/2 inch cubes, place on skewers and season with salt, pepper and granulated garlic, set aside
Bring a large pot of salted water to boil. While waiting for water to boil, prep green beans, fresh 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
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
MAY I PLEASE ASK A FAVOR?
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