Strip Steak with Blis­tered Beans and Toma­toes

Condé Nast House & Garden - - GRILLING -

Serves 4

680g green beans, trimmed 9T ex­tra-vir­gin olive oil, di­vided, plus more kosher salt

3 cups toma­toes, di­vided

3 x 2.5 to 3.8cm-thick strip

steaks (about 1kg), pat­ted dry 2T smoked pa­prika

1 chilli, very thinly sliced

1 large shal­lot, thinly sliced into

rounds, rinsed

1 gar­lic clove, finely grated 3T red-wine vine­gar

11/2 cups coarsely torn basil

1. Pre­pare a grill for medi­umhigh heat. Toss beans with 2T oil in a large bowl; sea­son with salt. Place beans on grill and cook, turn­ing oc­ca­sion­ally, un­til ten­der and lightly charred, 6 to 8 min­utes. 2. Mean­while, place a small skil­let on grill; pour in 2T oil. Cook half of toma­toes, shak­ing skil­let oc­ca­sion­ally, un­til be­gin­ning to burst, about 3 min­utes. 3. Oil grate. Sea­son steaks with salt and coat with pa­prika, pack­ing on more if needed. Driz­zle with 2T oil. Grill steaks un­til lightly charred and an in­stant-read ther­mome­ter in­serted into the thick­est part reg­is­ters 49°C, about 4 min­utes per side for medium-rare. Trans­fer to a cut­ting board and let rest 10 min­utes be­fore slic­ing against the grain. 4. Halve re­main­ing toma­toes and toss with chilli, shal­lot, gar­lic, vine­gar, grilled toma­toes, grilled beans, and 3T oil in a large bowl. Add basil, sea­son with salt, and toss again. Com­bine steak and tomato mix­ture on a plat­ter; driz­zle with oil.

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