When it comes to steak, bigger is definitely better.Gather Journal Big Steak with Long Beans
Size matters. We like our steak strapping, ample enough to satisfy a cowboy appetite, humbly prepared (after all, the best meat speaks for itself), and teamed up with a tangle of lasso-like long beans.
Stand steak at room temperature while preparing beans and tomatoes. Bring a pot of salted water to boil and ready a bowl of ice water. Cook long beans until tender, about 2 minutes. Drain, then plunge into ice water. Drain again and pat dry.
Heat a grill over medium-high heat. Drizzle tomatoes with olive oil and season with salt and pepper. Grill, cut side down, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop.
Season steak and grill, turning once, about 5-6 minutes per side for medium rare. Let rest for 5 minutes.
Drizzle a little oil over beans and season with salt and pepper. Grill until lightly charred. Meanwhile, cook garlic in ¼ cup oil in a heavy skillet on the grill until golden. Add tomatoes and cook until they’ve softened, about 2 minutes. Season to taste, then add beans. Serve steak topped with long beans and tomatoes.