Grilled Strip Steaks with Green Bean Chimichurri

Make your taste buds happy with perfectly grilled strip steaks topped with a bright chimichurri sauce made from green beans. When you mix the flavorful steaks with the tangy, herbaceous sauce, you get a symphony of tastes that will make your barbecue experience better.

Ingredients:

• 4 strip steaks
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 pound green beans, trimmed
• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

Instructions:

Warm up the grill over medium-high heat

Add salt, black pepper, and olive oil to the strip steaks

For medium-rare steaks, grill them for 4 to 5 minutes per side

You can change the time depending on how done you want them

While the steaks are cooking, boil the green beans for two minutes and then put them in a bowl of ice water to cool

Put garlic, red wine vinegar, extra virgin olive oil, dried oregano, and red pepper flakes in a food processor and blend them together

Pulse until nothing is left out

Put the green beans that have been blanched into the food processor and pulse them a few times to make a chunky mixture

After the steaks are done, let them rest for a few minutes

Then, put a lot of green bean chimichurri on top of them and serve

Grilled Strip Steaks with Green Bean Chimichurri are great