Strip Steak with Green Beans Tomatoes & Chimichurri Sauce

3/4 pound green beans, trimmed

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:

1/2 small garlic clove

1 tablespoon red wine vinegar

1/4 cup fresh herbs, such as parsley, mint and cilantro

1 tablespoon extra-virgin olive oil

1 tablespoon water

Kosher salt and freshly ground black pepper

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.

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.

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:

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

Yield: 4 servings

Chef, Wineau and professional bon vivant Les Kincaid is one of today’s most imaginative food personalities. Whether he is lecturing a visiting convention in Las Vegas, or concocting new recipes in his own kitchen, Kincaid transforms common ingredients into wow-inspiring dishes.  His artful approach to cooking, confidence-inspiring instructions, and contagious enthusiasm have endeared him to a loyal following that tune in to his weekly shows, frequent his wine or cooking classes and appearances, and collect his books