Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan about halfway with water, cover, and bring to a boil.

• STEP 2

  Peel and finely dice the shallot. Grate zest from the lemon. In a large bowl, prepare the dressing by whisking together the shallot, lemon zest and juice, olive oil, salt, and pepper. Set aside.

  • 1 shallot
  • zest and juice of ½ lemon
  • 2 tbsp extra virgin olive oil
  • ¼ tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 3

  Wash the green beans, trim ends, and halve.

  • ¾ lb green beans

• STEP 4

  Add the green beans to the boiling water and cook until bright green and tender-crisp, 3-4 minutes. Drain in a colander and rinse with cold water to prevent further cooking. Set aside to drain and cool.

• STEP 5

  Heat a grill pan, outdoor grill, or skillet over medium-high heat.

• STEP 6

  Season the steak with salt and pepper on both sides.

  • ¾ lb ribeye steak
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Coat the grill or skillet with oil. Add the steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

  • 1 tbsp virgin coconut oil

• STEP 8

  Wash the tomatoes and parsley. Halve the tomatoes and add to the dressing. Shave the parsley leaves off the stems; discard the stems, mince the leaves, and add to the bowl.

  • ½ pint grape tomatoes
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 9

  Add the green beans to the bowl and toss to coat.

• STEP 10

  To serve, place the steak and salad on a plate. Enjoy!