• Season the steaks with salt and pepper. Let sit in the fridge uncovered for 3 hours or overnight.
• Place 2 shrimps on each skewer and season with salt and pepper. Place them on a tray to take to the grill along with the steaks.
• Preheat the grill to medium high heat. Place the steaks on the upper rack of the grill and let them cook on indirect heat for 8-10 minutes (you’re aiming for an internal temp of 120°F).
• Meanwhile, add the melted butter, chives, garlic, horseradish, mustard, rosemary, salt and pepper in a bowl and whisk. Let sit for 5 minutes, stir again.
• Once the steaks reach 120°F, remove them temporarily while you heat the grill to 400°F. Then place the steaks over direct heat, brush with the herb butter, and sear for about 1 minute per side. Transfer to a plate to rest.
• Grease the grill grates, then place the shrimp on the grill. Brush with herb butter. Cook for 2-3 minutes, until opaque.
• To assemble, place the steak on the serving plate. Stick a shrimp skewer into each piece of meat. Baste the whole thing with more herb butter. Serve immediately.

For the green bean salad:

• Over medium heat, bring a pot of water to a boil. Add salt, then add the green beans. Cook until slightly tender, about 2-3 minutes. Drain and run under cold water to stop the cooking and cool the beans.
• To make the dressing, combine the olive oil, lemon juice, vinegar, garlic, and Dijon in a bowl. Whisk until well combined.
• Add the cooled beans, cherry tomatoes, and chickpeas to a serving dish. Drizzle on the dressing. Then sprinkle on the feta cheese and season with salt and black pepper.
• Let it marinate for 10 minutes or serve immediately.