Name: Grilled Strip Steak With Blistered Tomatoes
Yield: 4 servings
Ingredients: 1½ lb. runner beans, green beans, and/or haricots verts, trimmed; 9 Tbsp. extra-virgin olive oil, divided, plus more; Kosher salt; 3 cups Sun Gold tomatoes, divided; 3 1"–1½"-thick strip steaks (about 2¼ lb.), patted dry; 2 Tbsp. smoked paprika; 1 Fresno chile, very thinly sliced; 1 large shallot, thinly sliced into rounds, rinsed; 1 garlic clove, finely grated; 3 Tbsp. red wine vinegar; 1½ cups coarsely torn basil

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

For this grilled strip steak recipe, cooking half the tomatoes in a skillet placed on the grill lets you capture all their juices and turn them into a saucy condiment for the meat.

Grilled Strip Steak with Blistered Tomatoes and Green Beans

Recipe notes