Grilled Strip Steak with Blistered Tomatoes and Green Beans

Ingredients for Grilled Strip Steak with Blistered Tomatoes and Green Beans

• 675g runner beans, green beans, and/or haricots verts, trimmed

• 140ml extra-virgin olive oil, divided, plus more

• Sal kosher

• 725ml Sun Gold tomatoes, divided

• 3 (1"–1 1/2"-thick) strip steaks (about 1.0kg .), patted dry

• 2 tablespoons smoked paprika

• 1 Fresno chilli, very thinly sliced

• 1 large shallot, thinly sliced into rounds, rinsed

• 1 diente de ajo, finamente rallado

• 3 tablespoons red wine vinegar

• 1 1/2 cups coarsely torn basil

Prepare a grill for medium-high heat. Toss beans with 2 tablespoons oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6–8 minutes.

Meanwhile, place a small skillet on grill; pour in 2 tablespoons oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.

Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 tablespoons 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.

Halve remaining tomatoes and toss with chilli, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 tablespoons 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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