Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
Stretch your strip steaks, a juicy and delicious cut of beef, by sharing them and serving them alongside a hearty serving of grilled green beans.
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 451
- Total Fat
- 29 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 94 milligrams
- Sodium
- 217 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
Ingredients
3/4 pound green beans, trimmed
1 pint grape tomatoes, halved
1 tablespoon olive oil, plus more for grill grates
Kosher 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
Chimichurri Sauce:
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh herbs, such as parsley, mint and cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper
Directions
- 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.
Chimichurri Sauce:
- 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.
