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Grilled Strip Steak with Blistered Tomatoes and Green Beans

This Grilled Strip Steak with Blistered Tomatoes and Green Beans is a perfect summer dish. The steaks are grilled to perfection, while the cherry tomatoes and green beans are charred in a skillet to create a sweet and tangy sauce that complements the meat beautifully.

Grilled Strip Steak with Blistered Tomatoes and Green Beans

Ingredients:

For the Strip Steak:

2 strip steaks (about 1.5 inches thick)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper

For the Blistered Tomatoes and Green Beans:

2 cups cherry tomatoes
1 cup green beans, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 red chili, thinly sliced (optional)
1 cup fresh tomatoes, diced
Salt and pepper to taste
Fresh basil leaves for garnish

For Serving:

Lemon wedges

Instructions:

Prepare the Strip Steaks:

In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.
Rub the mixture all over the strip steaks, ensuring they are well coated. Let the steaks marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.

Preheat the Grill:

Preheat your grill to medium-high heat.

Grill the Strip Steaks:

Place the strip steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.

Prepare the Blistered Tomatoes and Green Beans:

While the steaks are resting, heat a skillet on the grill or stovetop over medium-high heat.
Add the olive oil to the skillet, followed by the cherry tomatoes and green beans. Cook for about 4-5 minutes, stirring occasionally, until the tomatoes are blistered and the green beans are tender and slightly charred.
Add the minced garlic and sliced red chili (if using) to the skillet and cook for another 1-2 minutes, until fragrant.
Stir in the diced fresh tomatoes and cook for an additional 2 minutes, until the tomatoes are softened and the flavors are well combined. Season with salt and pepper to taste.

Serve:

Slice the grilled strip steaks against the grain into thin strips.
Arrange the steak slices on a serving platter.
Spoon the blistered tomato and green bean mixture over the steak.
Garnish with fresh basil leaves and serve with lemon wedges on the side.

Tips:

Tips:

Marinade Variation: Add a splash of balsamic vinegar or soy sauce to the steak marinade for extra flavor.
Vegetable Alternatives: Substitute the green beans with asparagus or zucchini if preferred.
Cooking Methods: The steaks and vegetables can also be cooked in a grill pan or under the broiler if a grill is not available.

Wine Pairing:

Pair your Grilled Strip Steak with Blistered Tomatoes and Green Beans with a robust red wine like Cabernet Sauvignon or a light, fruity red wine like Pinot Noir.

Enjoy your Grilled Strip Steak with Blistered Tomatoes and Green Beans, a delicious and vibrant dish perfect for any summer gathering!

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