Grilled Chimmichurri Steak with Green Beans
A flavorful meal cooked on the grill with a chimichurri sauce.
Ingredients
For the Steak Marinade
- 12 oz flank or strip steak
- 3 tablespoons olive oil
- 2 tablespoons vinegar I prefer white vinegar
- 1 tablespoon cilantro paste or dried cilantro
- 1/2 tablespoon garlic paste or mined garlic
For the Chimichurri Sauce
- 4 cloves garlic peeled
- 4 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1/4 cup cilantro paste (preferred), can use paste
- 1/4 cup basil paste (preferred), can use paste
- 1 1/2 tablespoon parsley paste (preferred), can use paste
- 1/8 teaspoon salt
For the green beans
- 12 oz green beans trimmed
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 6 garlic cloves
- 1/2 teaspoon salt
- Tin foil
Instructions
Marinate the Steak:
- Place all ingredients except for the steak in a Tupperware container that has a lid.
- Mix the ingredients and then place the steak in the container.
- Put the lid on the container and shake until the steak is fully covered in the marinade. Marinate for a minimum of 30 minutes up to a few days.
Preparing the meal:
- Preheat the grill to medium.
- Place a double layer of tin foil on a cutting board or tray and turn the sides up to create a rim.
- Place the washed green beans, tomatoes, and garlic cloves on the foil.
- Cover with 1 tablespoon olive oil, 1/2 teaspoon of salt and toss together.
- Place the green beans in the tin foil along with the steak on the grill.
- Begin preparing the chimichurri sauce by combining all ingredients into a food chopper and coarsely chop.
- Once the steak is cooked to your desired temperature remove from the grill along with the green beans.
- Let the steak stand for about 5 minutes and then slice.
- Drizzle the chimichurri sauce over the finished steak and green beans. Enjoy!
