Grilled Steak with green beans, tomatoes and chimichurri sauce

Grilled Steak

Ingredients:

• 3/4 pound green beans, trimmed (use Zucchini for lower carbs)
• 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

Directions:

1. 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.
2. 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.
3. 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

Ingredients:

• 1/2 small garlic clove
• 1 tablespoon red-wine vinegar (zero carb type)
• 1/4 cup fresh herbs, such as parsley, mint and cilantro (We prefer flat leaf parsley alone)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• Kosher salt and freshly ground black pepper(I also like to add in a shake or two of dried chili flakes)

Directions:

Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

(SHARED BY IDEAL PROTEIN AZ)