Grilled Steak with Green Beans and Mustard-Shallot Sauce is a hearty dish that can be whipped up in about 20 minutes!
Good meals don’t have to be complicated and I think this recipe highlights that idea. A steak, green beans and some pantry staples are all you need to make this meal come together.
You can also use ribeye, flank or even 1 1/2 pounds of filet for this recipe, depending on what you have on hand. The green beans can be swapped out for asparagus or broccoli, but I recommend blanching those vegetables instead of cooking for the full 3 minutes.
If you don’t have a grill, you can use a grill pan on your stovetop. This is the one I personally use.
PrintGrilled Steak with Green Beans and Mustard-Shallot Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
- 1 1/2 pounds sirloin steak (you can substitute with ribeye if desired)
- Celtic sea salt
- Freshly ground black pepper
- 1 pound green beans, washed and trimmed
- 6 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar
- 2 medium shallots, chopped
- 3/4 teaspoon Celtic sea salt
Instructions
- Preheat grill to medium-high. Season steak generously with sea salt and pepper. Grill to desired doneness. Let steak rest for 5 minutes, then slice thin, on the bias (against the grain).
- Meanwhile, bring a large pot of water to boil. Place green beans in boiling water and cook for 3 minutes, until bright green but still very crunchy. Drain.
- Place olive oil, Dijon, red wine vinegar, shallots and sea salt in a blender and blend until smooth (the sauce is very spicy on it’s own, but the flavors will temper when the sauce is added to the steak and beans). Place steak and green beans on a large platter and pour sauce over top (or serve on the side). Serve immediately.
Nutrition
- Serving Size: Serves 4
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