Beef · 30 min
Grilled Steak with Green Bean & Grape Tomato Salad
- 30 min
- 2–6 servings
- 696 kcal / serving
Juicy ribeye with crisp green beans and a bright grape tomato salad, finished with a lemon-Dijon dressing. It comes together quickly for a weeknight meal with clean, balanced flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ pintgrape tomatoes
- ¾ lbgreen beans
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¾ lbribeye steak
- 1shallot
- shallots
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · grill pan, outdoor grill, or skillet · measuring spoons · medium saucepan · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- ¾ lbgreen beans
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1shallot
- shallots
- lemons
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green beans | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium saucepan halfway with water, cover, and heat until it boils.
- In a bowl, whisk together minced shallot, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
- Rinse the green beans, trim the ends, and cut them in half.
- Drop the green beans into the boiling water and cook until tender-crisp and bright, 3–4 minutes. Drain in a colander and rinse with cold water; set aside to drain.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat.
- Season the ribeye on both sides with salt and pepper.
- Oil the chosen cooking surface, then add the steak and cook to your preferred doneness, about 2–5 minutes per side. Transfer to a plate and loosely tent with foil.
- Rinse the grape tomatoes and parsley; halve the tomatoes. Remove parsley leaves from stems, mince, and add to the dressing.
- Add the green beans to the bowl with the dressing and toss to coat, then fold in the tomatoes and parsley.
- To serve, plate the steak with the dressed salad beside or on top, and enjoy while warm.
Two tips
- Prep the shallot and parsley earlier to speed up assembly.
- If you don’t have a grill, sear the steak in a skillet and finish in the oven as needed; a little virgin coconut oil helps the surface.
Nutrition per serving
- Calories
- 696 kcal
- Protein
- 36 g
- Carbs
- 19 g
- Fat
- 55 g
- Fiber
- 7 g
- Sodium
- 110 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.