Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce 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: Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
Posted on: Sat, 20 Sep 2014 13:42:59 +0000
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