Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
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Level:Easy
Total: 30 min
Prep: 10 min
Inactive: 5 min
Cook: 15 min
Yield:4 servings
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
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. An essential condiment in Argentinian cooking, this irresistibly garlicky chimichurri ties the meal together.
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.
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