Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
All you need to accompany a steak are fresh vegetables and a simple sauce.
- 3/4 pound green beans, trimmed
- 1 pint grape tomatoes, halved
- 1 tablespoon olive oil, plus more for grill grates
- Salt and freshly ground pepper
- 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
- Chimichurri sauce, recipe follows
- For the chimichurri sauce
- 1/2 small garlic clove
- 1/4 cup fresh herbs, such as parsley, mint and coriander
- 1 tablespoon red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- Salt and freshly ground black pepper
Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the chimichurri sauce.
For the chimichurri sauce: combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.