Lemon Pepper Steak with Mashed Potatoes & Green Beans

A zesty lemon-pepper marinated ribeye served with garlicky sautéed green beans and creamy mashed yellow potatoes finished with parsley and broth.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium saucepan halfway with water, cover, and bring to a boil.

Step 2

Wash, peel, and large dice potatoes; add to saucepan. Once boiling, cook until potatoes are tender, 10–12 minutes.

Step 3

Peel and mince garlic. Grate 1 tsp of lemon zest. In a medium bowl, prepare marinade by mixing together 1/4 of the garlic (save the rest for the green beans), lemon zest, lemon juice, oil, oregano, pepper, and salt.

Step 4

Place steak in bowl and coat with marinade.

Step 5

Wash green beans and trim ends.

Step 6

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Step 7

Coat grill or bottom of skillet with oil. Add steak and cook until desired doneness, 2–5 minutes per side. Transfer to a plate and loosely cover with foil.

Step 8

Heat a sauté pan over medium heat and add coconut oil. Add remaining garlic and crushed red pepper. Cook until fragrant, 15–30 seconds.

Step 9

Add green beans to the sauté pan and, stirring occasionally, cook until tender-crisp, 5–7 minutes.

Step 10

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.

Step 11

Drain potatoes and return back to saucepan. Add parsley, chicken broth, oil, salt, and pepper. Mash until smooth.

Step 12

Remove beans from heat. Season with salt and pepper; toss to coat.

Step 13

To serve, arrange steak, mashed potatoes and green beans on a plate. Enjoy!