Grilled Steak with Green Bean & Grape Tomato Salad

Directions

1. Bring a medium saucepan halfway with water, cover, and heat until it boils.
2. In a bowl, whisk together minced shallot, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
3. Rinse the green beans, trim the ends, and cut them in half.
4. 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.
5. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
6. Season the ribeye on both sides with salt and pepper.
7. 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.
8. Rinse the grape tomatoes and parsley; halve the tomatoes. Remove parsley leaves from stems, mince, and add to the dressing.
9. Add the green beans to the bowl with the dressing and toss to coat, then fold in the tomatoes and parsley.
10. To serve, plate the steak with the dressed salad beside or on top, and enjoy while warm.