Grilled Strip Steak with Blistered Tomatoes

healthyish grill bean tomato steak paprika chile shallot garlic red wine vinegar basil

Andy Baraghani

4 servings

Source

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

Method

Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6–8 minutes.

Meanwhile, place a small skillet on grill; pour in 2 Tbsp. 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. 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. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.