Grilled Steak with Chimichurri Sauce<< Back to list

Beef, Main Dish, Side Dish
lbgreen beans, trimmed
1pkggrape tomatoes, halved (1 pint)
1tbspolive oil, plus more for grill grates
Kosher salt and freshly ground black pepper
2strip steaks (about 1 inch thick), about 1 lbs total, trimmed of excess fat and halved
1tbspred-wine vinegar
cupfresh herbs, such as parsley, mint, and cilantro
1tbspextra-virgin olive oil
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. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
  2. 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.
  3. 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.
  4. Chimichurri Directions: Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

4 servings

  • To make it even easier, you can just use frozen green beans. I also don't halve the grape tomatoes - saves a lot of time and I think they taste better whole anyway.

    I'm a fan of sauces so I like to double the Chimichurri Sauce.
    [Carolyn Plocher - 2011-01-20 15:32:17]

An easy meal that looks classy

Carolyn Plocher

Jan 20, 2011

Jan 20, 2011

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