Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

All you need to accompany a steak are fresh vegetables and a simple sauce.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
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.

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