Grilled Steak and Shrimp with Green Beans, Tomatoes and Chimichurri

 

1-pound green beans, trimmed

1-pint grape tomatoes, halved

1 tablespoon olive oil, plus more for grill grates

Kosher salt and fresh-ground pepper, to taste

2 strip or rib-eye steaks (about 1-inch thick), about 2 pounds total

Chimichurri sauce, recipe follows

 

Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.

Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.

Meanwhile, add the steaks to the grill; cook until desired doneness. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri.

 

Chimichurri

1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)

1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)

1/2 cup diced red onion

3 Tablespoons fresh oregano, tightly packed

3 cloves of garlic, peeled

2 Tablespoons fresh lemon or lime juice

2 Tablespoons red wine vinegar

Kosher salt and fresh-ground pepper, to taste

Red pepper flakes, to taste

½ cup olive oil

 

Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.

Serve immediately, or refrigerate in a sealed container, for up to 3 days.

 

Shrimp and Chimichurri

1 tablespoon olive oil

1 pound jumbo (or large) shrimp, peeled and de-veined

1/2 cup chimichurri sauce

 

Heat oil in a large sauté pan over medium-high heat. Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque.

Stir in the chimichurri sauce, and toss until the shrimp are evenly coated.

Remove from heat and serve immediately.