Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
4 people
00h 10
00h 15
An Argentinian staple, the garlicky goodness of chimichurri sauce serves to perfectly complement a grilled striploin steak.
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Ingredients and Method
Ingredients
- 2 ButcherBox.ca 100% grass fed grass finished striploin steaks (or our AAA NY striploin steaks)
- 3/4 lb green beans, washed and trimmed
- 1 pint grape tomatoes, halved
- 1 tbsp olive oil, plus extra for grill grates
- to taste Kosher salt
- to taste freshly cracked black pepper
- 1/2 small garlic clove
- 1 tbsp red wine vinegar
- 1/4 cup assorted fresh herbs - such as parsley, mint and cilantro
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- to taste Kosher salt
- to taste freshly cracked black pepper
Method
- Make 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. Set aside to allow flavours to marry.
- 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 grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray of veggies 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 3 - 5 minutes per side for medium-rare. Remove steaks to cutting board, tent with aluminum foil to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce drizzled over.
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