SAUCE FOR GREEN BEANS RECIPES

Name: Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3/4 pound green beans, trimmed; 1 pint grape tomatoes, halved; 1 tablespoon olive oil, plus more for grill grates; Kosher salt and freshly ground pepper; 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved; Chimichurri sauce, recipe follows; 1/2 small garlic clove; 1 tablespoon red-wine vinegar; 1/4 cup fresh herbs, such as parsley, mint and cilantro; 1 tablespoon extra-virgin olive oil; 1 tablespoon water; Kosher salt and freshly ground black pepper

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI ...

Grilled Steak with Green Beans, Tomatoes and Chimichurri ... image

Stretch your strip steaks, a juicy and delicious cut of beef, by sharing them and serving them alongside a hearty serving of grilled green beans. An essential condiment in Argentinian cooking, this irresistibly garlicky chimichurri ties the meal together.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 pound green beans, trimmed
1 pint grape tomatoes, halved
1 tablespoon olive oil, plus more for grill grates
Kosher salt and freshly ground pepper
2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
Chimichurri sauce, recipe follows
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh herbs, such as parsley, mint and cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper

Steps:

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, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
Chimichurri Sauce:
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Nutrition Facts : Calories 451, FatContent 29 grams, SaturatedFatContent 11 grams, CholesterolContent 94 milligrams, SodiumContent 217 milligrams, CarbohydrateContent 9 grams, FiberContent 4 grams, ProteinContent 37 grams

P.F. CHANG'S SPICY GREEN BEANS RECIPE | TOP SECRET RECIPES

P.F. Chang's Spicy Green Beans Recipe | Top Secret Recipes image

Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic." Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not. Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 3 hours 20 minutes0S

Prep Time 1 hours 40 minutes0S

Cook Time 1 hours 40 minutes0S

Number Of Ingredients 10

Ingredients

Nutrition Facts : Calories 570 calories

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GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI ...

Stretch your strip steaks, a juicy and delicious cut of beef, by sharing them and serving them alongside a hearty serving of grilled green beans. An essential condiment in Argentinian cooking, this irresistibly garlicky chimichurri ties the meal together.
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