For this grilled strip steak dish, cooking half the tomatoes in a frying pan put on the grill lets you catch all their juices and turn them into a saucy dressing for the meat.

Components

• 1 1/2 pound. runner beans, green beans, and/or haricots verts, cut
• 9 Tablespoon. extra-virgin olive oil, divided, plus more
• Kosher salt
• 3 cups Sun Gold tomatoes, divided
• 3 1″ – 1 1/2″- thick strip steaks (about 2 1/4 pound.), patted dry
• 2 Tablespoon. smoked paprika
• 1 Fresno chile, really thinly sliced
• 1 big shallot, very finely sliced into rounds, rinsed
• 1 garlic clove, carefully grated
• 3 Tablespoon. red white wine vinegar
• 1 1/2 cups coarsely torn basil

Preparation

• Prepare a grill for medium-high heat. Toss beans with 2 Tablespoon. oil in a big bowl; season with salt. Location beans on grill and cook, turning periodically, up until tender and gently charred, 6 – 8 minutes.

• On the other hand, put a little frying pan on grill; gather 2 Tablespoon. oil. Prepare half of tomatoes, shaking frying pan periodically, up until starting to burst, about 3 minutes.

• Oil grate. Season steaks with salt and coat with paprika, packaging on more if required. Drizzle with 2 Tablespoon. oil. Grill steaks up until gently charred and an instant-read thermometer placed into the thickest part signs up 120 °, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes prior to slicing versus the grain.

• Cut in half staying tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tablespoon. oil in a big bowl. Include basil, season with salt, and toss once again. Integrate steak and tomato mix on a plate; drizzle with oil.

• Steak