Recipe Instructions:
Ingredients
2 teaspoons light brown sugar
1 teaspoon smoked paprika
1 ½ teaspoons kosher salt, divided, plus more for water
1 2-lb. strip steak (1½-in. thick)
1 pound trimmed fresh green beans
¼ cup olive oil, plus more for grill grates
2 tablespoons red wine vinegar
1 teaspoon anchovy paste
1 pint multicolored cherry tomatoes, halved
½ cup roughly chopped fresh flat-leaf parsley leaves
Directions
Stir sugar, paprika, and 1 teaspoon salt in a small bowl. Rub mixture onto steak.
Preheat grill to high (450°F to 500°F) and oil grates. Grill steak, covered, flipping once, until grill marks appear, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
Meanwhile, bring a large saucepan of generously salted water to a boil over high. Add green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Whisk oil, vinegar, anchovy paste, and remaining ½ teaspoon salt in a large bowl. Add tomatoes, green beans, and parsley; toss to combine
Slice steak against the grain into ½-inch-thick slices. Serve with green bean salad.
