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!
- 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.
- 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.
- 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.
- 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.
- 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.