0.3 cup herbs fresh such as parsley, mint and cilantro
0.5 small garlic clove
1 pint grape tomatoes halved
0.8 pound green beans trimmed
4 servings kosher salt and pepper black freshly ground
4 servings kosher salt and pepper freshly ground
1 tablespoon olive oil extra-virgin
1 tablespoon olive oil plus more for grill grates
1 tablespoon red-wine vinegar
2 strip steaks trimmed halved ()
1 tablespoon water
Equipment
food processor
grill
aluminum foil
cutting board
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.
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
