Spice-Rubbed Grilled Rib Steaks with Green Bean and Cherry Tomato Salad Recipe

• 2 teaspoons ground mustard
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 4 rib steaks, at least 1 inch thick (2 to 3 pounds total)
• 2 tablespoons finely chopped shallot (from about 1 medium shallot)
• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
• 2 teaspoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
• 1/2 cup extra-virgin olive oil
• 2 pounds green beans, ends trimmed
• 2 pints (1 pound) cherry tomatoes, halved
• 1/2 cup finely chopped fresh Italian parsley leaves and stems
• Vegetable oil, for coating the grill grates

1. Combine the mustard, garlic, salt, and pepper in a small bowl.
2. Coat both sides of the steaks with a thin layer of the spice mixture, rubbing it in thoroughly.
3. Let them sit at room temperature for 1 hour.
4. (The rub should be almost completely absorbed by the meat, or it will burn when the steaks are grilled.)
5. Meanwhile, make the salad.
6. Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
7. Meanwhile, make the dressing.
8. Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice.
9. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined.
10. Set the dressing aside.
11. Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
12. Drain and transfer to the prepared ice water bath.
13. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
14. Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly.
15. Taste and add more salt and pepper as needed.
16. Set aside at room temperature or refrigerate while you grill the steaks.
17. Heat a gas or charcoal grill to high (about 450 degrees F to 550 degrees F).
18. When the grill is ready, rub the grates with a towel dipped in vegetable oil, place the steaks on the grates, and close the grill.
19. Cook, undisturbed, until grill marks appear on the bottom and the steaks are lightly charred on the edges, about 4 to 5 minutes.
20. Flip, close the grill, and cook until the steaks reach medium rare, about 4 minutes more.
21. (To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center.
22. You can also use an instant-read thermometer; it should register 115 degrees F to 120 degrees F for rare, 125 degrees F to 130 degrees F for medium rare.)
23. Transfer the steaks to a cutting board and let them rest for at least 5 to 10 minutes.
24. Serve with the salad.

ground mustard, garlic, kosher salt, freshly ground black pepper, shallot, lemon zest, kosher salt, freshly ground black pepper, freshly squeezed lemon juice, extravirgin olive oil, green beans, pints, fresh italian parsley, vegetable oil

Taken from www.chowhound.com/recipes/rib-steaks-with-spice-rub-and-green-bean-salad-10499 (may not work)