Grilled Strip Steak with Blistered Tomatoes and Green Beans

Ingredients

• 1 1/2 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"–1 1/2"-thick) strip steaks (about 2 1/4 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
• 1 1/2 cups coarsely torn basil

Directions

1. Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. 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 salt 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°F, 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 salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.