Grilled Strip Steaks with Green Bean Chimichurri

• 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 dEspelette (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

1. In a small bowl, combine the shallots with the vinegar and let stand for 15 minutes.
2. Stir in the green beans, cilantro, parsley, garlic, piment dEspelette and the 1 cup of olive oil; season the green bean chimichurri with salt and pepper.
3. Light a grill or preheat a grill pan.
4. 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.
5. Transfer the steaks to a work surface and let rest for 5 minutes.
6. Slice the steaks across the grain and transfer to plates.
7. Spoon the green bean chimichurri over the steaks and serve.

shallots, vinegar, green beans, cilantro, parsley, garlic, piment, extravirgin olive oil, salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/grilled-strip-steaks-green-bean-chimichurri (may not work)