Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
- Total:
- 30 min
- Prep:
- 10 min
- Inactive:
- 5 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
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
Chimichurri Sauce:
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.
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