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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
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
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