Grilled Steak with Green Beans, Tomatoes and Chimic

Name: Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim.
2
Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
3
Preheat a grill to medium.
4
Lightly oil the grill grates and season the steak with salt and pepper.
5
Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
6
Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare.
7
Remove steaks to cutting board to rest 5 minutes.
8
Slice, and serve steak and the vegetables with the Chimichurri Sauce.
9
Nutritional analysis per serving of steak and tomatoes
10
Calories 451; Total Fat 29g (Sat Fat 11g, Mono Fat 13.4g, Poly Fat 1.54) ; Protein 37g; Carb 9g; Fiber 4g; Cholesterol 94mg; Sodium 217mg
11
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped.
12
Season with salt and pepper.
13
Calories 33; Total Fat 3.5g (Sat Fat .5g, Mono Fat 2.7g, Poly Fat 0.3g) ; Protein 0g; Carb 0g; Fiber 0g; Cholesterol 0mg; Sodium 120.5mg

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions