Grilled Steak and Green Beans with Tomatoes and Chimichurri Sauce

Ingredients:

Grilled steak and vegetables in foil

• 2 strip steaks (approximately 2.5 cm thick), approximately 0.7 kg total, trimmed of fat and cut in half
• 300 g green beans, trimmed
• 2 cups grape tomatoes, halved
• 1 tbsp olive oil + extra for greasing the grill grate

Chimichurri sauce

• Half a small clove of garlic
• 1 tbsp red wine vinegar
• 1/4 cup fresh herbs, such as parsley, mint, and cilantro
• 1 tbsp. l. olive oil
• 1 tbsp. water

Preparation:

1. Place a double layer of heavy-duty foil on a baking sheet or cutting board; fold the edges up to form sides. Preheat the grill to medium heat.
2. Place green beans and tomatoes on foil and toss with 1 tablespoon olive oil; season with salt and pepper to taste.
3. Lightly oil the grill grate and season the steak with salt and pepper. Place a foil-lined baking sheet on the grill and cook, stirring occasionally, until the beans are lightly charred and cooked through, about 15 minutes.
4. Meanwhile, place the steaks on the grill and cook until desired doneness, about 5 minutes per side for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes.
5. Slice and serve the meat and vegetables with chimichurri sauce.
   
   Chimichurri sauceIn a small food processor, combine the garlic, vinegar, herbs, olive oil, and water; process until the herbs are coarsely chopped. Season with salt and pepper to taste.