Strip Steak with Blistered Beans and Tomatoes

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.