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Plan Z Phase: This is a Z2 (ZReduction) recipe. I wish I had come up with this kebob months ago! We had, what will probably be our last 70 degree day of the season today. It was fun to go outside, fire up the grill and even eat on the patio. I would have had this dish several times if I had just thought of it sooner!

This is a very easy dish to make. All you to do is plan ahead enough to do the marinade. It’s a tad on the Asian-side, but not outright Asian-tasting. The grilled green beans are better than potato chips and so much better for you! Don’t fret if you don’t like a forward mustard taste. It’s amazing what the grilling does for the mustard.

Servings: Serves 3. You can double this to feed a small family

Ingredients:

• 2 Tbl of fresh lemon juice
• 1 tsp of sesame seeds + more for final prep
• 2 Tbl of dijon mustard (sugar-free)
• 1 tsp of stevia
• 1 tsp of crushed pepper (or to taste)
• 1 lb of steak. You choose the lean cut but if you like your meat really tender you might invest in tenderloin filet. Cut this into 1.5” cubes
• 12 cherry tomatoes
• 1 large onion cut into wedges
• 3 handfuls of green beans (approx 3 cups), trimmed
• olive oil spray

Instructions:

First heat your grill to medium.

Get out a medium zip-lock bag. Pour in the lemon juice, the 1 tsp of sesame seeds, mustard, stevia and crushed pepper. Smoosh this around. Add the steak chunks and toss and smoosh until the steak is covered. Place this in your refrigerator at least 2 hours but it can be all day if necessary or even overnight.

Remove the bag from the refrigerator and thread the veggies and meat onto skewers. (see picture).

Sprinkle with a few more sesame seeds

Spray the green beans lightly with olive oil spray and give them a good grate of sea salt.

Lightly spray the grill grates.

Grill the kebobs for approximately 7 – 8 minutes for medium-rare or to your liking. The veggies will cook automatically. The onions might get a slight tinge of black to them and the tomatoes will roast and begin to get wrinkly.

While the kebobs are cooking, put the green beans in a grill pan so they won’t fall through the cracks. Grill on the same medium. Toss them periodically so they get grills marks in different places. Cook until crisp and tender. As soon as they get even the least bit wrinkled they are definitely done.

Serve together and you have a great, healthy meal.

Enjoy!

Cheers,