Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

Wow... that word is the closest description I can give for this dish. It was so amazingly delicious. The recipe came from foodnetwork.com. At first I was a little afraid to try it because my dad is the grill man in our family and I wasn't so sure how mom and I would be able to handle it, but we did pretty darn good (if I do say so myself). The chimichurri sauce MADE the dish. Do not skip it if you try it. It has such perfect flavors! We had a leftover flank steak in our freezer so that was used instead of two strip steaks. The one steak came out to 1.5 pounds so it just needed to be on the grill for a little longer.

 

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

 

Directions:

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.

 

Nutritional analysis per serving of steak and tomatoes

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

Chimichurri Sauce:

Ingredients:

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

 

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.

 

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