Grilled Steak and Tomatoes


¾ lbs. of green beans, trimmed

1 pint of grape tomatoes, halved

1 tablespoon olive oil

Salt and freshly ground black pepper

2 strip steaks (1 inch thick) trim off excess fat

Chimichurri sauce (recipe below)



1 – 2 garlic cloves

1 tablespoon red-wine vinegar

¼ cup fresh herbs on hand (parsley, cilantro, mint, etc.)

1 tablespoon olive oil

1 tablespoon water

Salt and freshly ground black pepper



Place a double layered piece of heavy-duty foil on a tray. Fold and gather edge to form a rim. Toss the green beans and tomatoes in the foil with 1 tablespoon of olive oil, salt, and freshly ground black 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 and allow to rest for 5 minutes. Slice, and serve steak and the vegetables, with the Chimichurri sauce.



Combine the garlic, red-wine vinegar, herbs, olive oil, and water in food processor, pulse until herbs are coarsely chopped. Season with salt and pepper.