Grilled Strip Steaks with Green Bean Chimichurri

The chimichurri in this easy grilled New York strip steak recipe is a condiment and vegetable side all in one. Sliced green beans give the garlicky herb sauce extra crunch. "When Evan brings home steaks from the restaurant, this is exactly the dish he makes,” says Sarah Rich about her husband and co-chef at San Francisco’s Rich Table.

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
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  • Servings: 4

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  • 2 small shallots, minced
  • 1/4 cup Champagne vinegar
  • 4 ounces green beans, thinly sliced (1 cup)
  • 1 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 1 garlic clove, minced
  • 1 teaspoon piment d’Espelette (see Note)
  • 1 cup extra-virgin olive oil, plus more for brushing
  • Salt
  • Freshly ground pepper
  • Four 12-ounce New York strip steaks, fat cap left on

How to make this recipe

  1. In a small bowl, combine the shallots with the vinegar and let stand for 15 minutes. Stir in the green beans, cilantro, parsley, garlic, piment d’Espelette and the 1 cup of olive oil; season the green bean chimichurri with salt and pepper.

  2. Light a grill or preheat a grill pan. Brush the steaks with olive oil, season with salt and pepper and grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per 
side. Transfer the steaks to a work surface and let rest for 5 minutes.

  3. Slice the steaks across the grain and transfer to plates. Spoon the green bean chimichurri over the steaks and serve.


Piment d’Espelette is a sweet, mildly spicy ground pepper.

Contributed By Photo © Fredrika Stjärne

1055746 recipes/grilled-strip-steaks-green-bean-chimichurri 2016-04-07T17:02:04+00:00 Evan Rich, Sarah Rich weeknight-dinner|grilling-barbecuing|basic-easy|mexican recipes,grilled-strip-steaks-green-bean-chimichurri 1055746

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