Grilled Strip Steak with Blistered Tomatoes and Green Beans
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This grilled sirloin steak incorporates bold, smoky flavours with a vibrant array of summer vegetables. By pairing protein-rich strip steaks with fibre-dense green beans and juicy Sun Gold tomatoes, this dish offers a sophisticated balance of textures. The steaks are coated in a fragrant smoked paprika rub before being grilled to perfection, while the combination of fresh and blistered tomatoes provides a bright, acidic contrast to the rich meat.
As a diabetes-friendly option, this recipe focuses on high-quality fats and fresh produce, making it a nutritious choice for a midweek dinner or a weekend barbecue. The addition of fresh basil and Fresno chilli adds complexity without the need for sugary sauces. Serve this colourful platter family-style for a healthy, satisfying meal that everyone can enjoy.
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Ingredients for Grilled Strip Steak with Blistered Tomatoes and Green Beans
675g runner beans, green beans, and/or haricots verts, trimmed
140ml extra-virgin olive oil, divided, plus more
Kosher salt
725ml Sun Gold tomatoes, divided
3 (1"–1 1/2"-thick) strip steaks (about 1.0kg .), patted dry
2 tablespoons smoked paprika
1 Fresno chilli, very thinly sliced
1 large shallot, thinly sliced into rounds, rinsed
1 garlic clove, finely grated
3 tablespoons red wine vinegar
1 1/2 cups coarsely torn basil
How to make Grilled Strip Steak with Blistered Tomatoes and Green Beans
Back to contentsPrepare a grill for medium-high heat. Toss beans with 2 tablespoons oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6–8 minutes.
Meanwhile, place a small skillet on grill; pour in 2 tablespoons oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 tablespoons oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 49°C, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Halve remaining tomatoes and toss with chilli, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 tablespoons oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors

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