I had a craving for steak the other day, and so this super quick and simple recipe was just what I needed to whip up for my little family. I was slightly worried though, because my husband is not a big fan of mustard or shallots, but to my pleasant surprise, I got two big thumbs up (and from my toddler too)!
It's a really nice change from your plain 'ol steak and sugar-packed steak sauces. Hope you enjoy this one as much as we did.
INGREDIENTS:
- 1 1/2 pounds grass-fed organic sirloin steak (or ribeye if desired)
- sea salt
- freshly ground black pepper
- 1 pound green beans, washed and trimmed
- 6 tablespoons extra virgin olive oil
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar
- 2 medium shallots, chopped
- 3/4 teaspoon sea salt
DIRECTIONS:
1. Preheat grill to medium-high. Season steak generously with sea salt and pepper. Let sit for at least 5 minutes, and then grill to desired doneness. (If you don't own a grill, just broil steaks for a couple minutes on each side, or until desired doneness). Let steak rest for 5 minutes (very important), then slice thin, on the bias (against the grain).
2. Meanwhile, bring a large pot of water to a boil. Place green beans in boiling water (with a sprinkling of salt) and cook for 3 minutes, until bright green but still a bit crunchy. Drain.
3. Place olive oil, mustard, red wine vinegar, shallots and sea salt in a blender and blend until smooth.
4. Place steak and green beans on a large platter and pour sauce over top (or serve on the side). Serve immediately.
Enjoy!
Approximately 3-4 servings
(Adapted recipe from here)
