There’s no better time to grill than for the big game, and now that football is back, the Game Day Grilling Series is marching down the field with new and innovative recipes to keep your menu fresh each week. For a healthier alternative, Grilled Strip Steak with Blistered Tomatoes and Green Beans is a fresh salad of grilled ingredients that offers mesquite aroma and charred goodness throughout. This dish brings many textures and colors together with a simple vinaigrette that is salty and crisp.
Begin by tossing the green beans in oil, seasoning with salt, and grilling over medium-high heat until charred and tender. Then use a skillet to blister half of the tomatoes in oil to unlock their sweetness. Grill the strip steaks until slightly charred for beautiful color and moisture. Make the vinaigrette by combining the grilled tomatoes, green beans, the remaining fresh tomatoes, Fresno chile, shallots, garlic, red wine vinegar, and oil. Combine the mixture with sliced steak, toss, and serve with fresh basil and olive oil drizzle. Grilling the green beans and the steak adds a smoky element that is delightful. Not all football food must be dripping with fat to enjoy, and this salad shows how a couple extra steps can add a lot of flavor and fun.
Grilled Strip Steak with Blistered Tomatoes and Green Beans Ingredients
- 1½ lb. runner beans, green beans, and/or haricots verts, trimmed
- 9 Tbsp. extra-virgin olive oil, divided, plus more
- Kosher salt
- 3 cups Sun Gold tomatoes, divided
- 3 1"–1½"-thick strip steaks (about 2¼ lb.), patted dry
- 2 Tbsp. smoked paprika
- 1 Fresno chile, very thinly sliced
- 1 large shallot, thinly sliced into rounds, rinsed
- 1 garlic clove, finely grated
- 3 Tbsp. red wine vinegar
- 1½ cups coarsely torn basil
Grilled Strip Steak with Blistered Tomatoes and Green Beans Directions
- Prepare a grill for medium-high heat. Then toss beans with 2 Tbsp. of oil in a large bowl and season with salt. Place beans on grill and cook, occasionally turning, until tender and lightly charred, 6–8 minutes.
- Meanwhile, place a small skillet on grill; pour in 2 Tbsp. of oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
- Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. of oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. of oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
Taken from bonappetit.com