Grilled Strip Steak with Charred Vegetables


    Grilled Strip Steak with Charred Vegetables

    By Dylan Roberts Published: September 13, 2019

    • Yield: 4 servings
    • Prep: 15 mins
    • Cook: 20 mins
    • Ready In: 35 mins

    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.



    1. Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with Sel Magique. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6–8 minutes.
    2. Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
    3. Oil grate. Season steaks with Sel Magique and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
    4. Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with Sel Magique, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil. Season with Sel Magique!
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