Real Meals: Garlic Strip Steak with Lemon Green Beans

Our weekly Real Meal offers you a healthy dinner idea, using our favorite organic and all-natural products. (And featuring sale items from our Weekly Real Deals Flyer!) This week’s meal is low-carb and full of flavor. We make this Garlic New York strip Steak with Lemon Green Beans using 100% grass-fed beef from Thousand Hills. Thousand Hills cattle live freely on grass pastures and are never confined to a feedlot. In the winter, cattle consume stockpiled and/or stored forages, like hay. Let us know what you think in the comments below!

  1. Rub 2 New York Strip steaks with 4 cloves grated garlic. Place 2 tbsp lemon juice and 2 tbsp oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
  2. While steaks marinade, trim 1 lb green beans. Blanch in a pot of boiling water until tender-crisp. Drain and shock in a bowl of ice water.
  3. Heat a heavy skillet over medium heat. Add oil, then 2 cloves grated garlic. Saute for 30 seconds, then add the beans and cook until heated through, about 5 minutes. Season with lemon zest, salt, pepper, and red pepper flakes, to taste. Keep warm.
  4. Remove steaks from marinade. Pat steaks dry with paper towels. Season with salt and pepper. Heat 1 tbsp oil in a large cast-iron skillet over high heat. Add steaks; cook 2 to 3 minutes per side, or until they reach desired doneness.
  5. Allow the steaks to rest for 5 minutes, loosely tented with foil. Then slice steaks across the grain and serve alongside the green beans, drizzled with pan drippings.

Steak recipe inspiration from Cooking Light.

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