Grilled Strip Steak with Blistered Tomatoes and Green Beans
For this grilled strip steak recipe, cooking half the tomatoes in a skillet placed on the grill lets you capture all their juices and turn them into a saucy condiment for the meat.
Po1½ lb. runner beans, green beans, and/or haricots verts, trimmed
9 Tbsp. extra-virgin olive oil, divided, plus more
3 cups Sun Gold tomatoes, divided
3 1"–1½"-thick strip steaks (about 2¼ lb.), patted dry
2 Tbsp. smoked paprika
1 Fresno chile, very thinly sliced
1 large shallot, thinly sliced into rounds, rinsed
1 garlic clove, finely grated
3 Tbsp. red wine vinegar
1½ cups coarsely torn basil
Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. 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 Tbsp. 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 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°, 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 chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.