Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
Memorial Day weekend is an excellent time to pull out the grill and throw on some of your favorite foods…but what better to throw on top of a smoky fire than a succulent skirt steak. This recipe couples a delicious skirt steak with some fresh grilled veggies and tops with with one of my personal favorites, Argentinean Chimichurri sauce.
Better Body wishes everyone a safe and healthy Memorial Day weekend. Let your hair down and enjoy :)
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
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.
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
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped.
Season with salt and pepper.