Grilled Strip Steak with Blistered Tomatoes and Green Beans
A delicious combination of perfectly grilled strip steaks served with charred green beans and a vibrant mixture of blistered tomatoes, fresh basil, and aromatics. This dish balances the richness of the steak with fresh summer vegetables.
Ingredients
- •1½ lb green beans
- •9 Tbsp extra-virgin olive oil
- •to taste kosher salt
- •3 cups Sun Gold tomatoes
- •3 piece strip steaks
- •2 Tbsp smoked paprika
- •1 piece Fresno chile
- •1 piece shallot
- •1 clove garlic
- •3 Tbsp red wine vinegar
- •1½ cups basil
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6-8 minutes.
8 min
- 2.
Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
3 min
- 3.
Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
18 min
- 4.
Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
5 min