• Place a double-layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with half of the salt and pepper.
• Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally until the beans char slightly and cook through about 15 minutes.
• Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to a cutting board to rest for 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.

Chimichurri sauce

• Combine the garlic, vinegar, herbs, olive oil and water in a small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.