Grilled Steak with Corn and Green Beans

Ingredients

• 1.5 lb steak (such as sirloin or ribeye)
• 2 cups corn kernels (fresh or frozen)
• ½ lb green beans, trimmed
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Pat the 1.5 lb steak dry and season both sides with 1 tsp salt and 0.5 tsp black pepper. Let it sit at room temperature for 15 minutes.

2. 2

   Heat a grill or grill pan over high heat. Brush the steak with 1 tbsp olive oil and grill for 4-5 minutes per side for medium-rare, until nicely charred and internal temperature reaches 130°F. Rest the steak on a cutting board.

3. 3

   While the steak rests, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 2 cups corn kernels and 0.5 lb green beans. Cook, stirring occasionally, until the beans are crisp-tender and the corn is lightly charred, about 6-8 minutes.

4. 4

   Stir in the 1 tbsp chopped rosemary and cook for 1 minute until fragrant. Season with a pinch of salt and pepper.

5. 5

   Slice the steak against the grain and serve with the corn and green beans, spooning any juices from the cutting board over the top.

6. 6

   For extra flavor, add a squeeze of lemon or a pat of butter to the vegetables before serving, if you like.

Tools you’ll need

• Grill or grill pan
• Large skillet
• Cutting board
• Chef's knife

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