How To Prepare
Preheat grill to medium.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
Meanwhile, combine vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
Sprinkle both sides of steak with the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Transfer to a cutting board; let the steak rest for 5 minutes. Thinly slice the steak crosswise. Add the steak and any accumulated juice to the bowl with the potatoes and beans; toss with the horseradish dressing.
TIPS & NOTES
Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
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- 1 pound baby potatoes, scrubbed
- 12 ounces green beans (about 3 cups), trimmed
- 1/2 cup sliced fresh chives or scallion greens
- 3 tablespoons white-wine vinegar or red-wine vinegar
- 2 tablespoons prepared horseradish
- 1 tablespoon Reduced sodium Worcestershire sauce
- 1 teaspoon freshly ground pepper, divided
- 2 tablespoons extra-virgin olive oil
- 16 oz (1 pound) extra lean sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
Ingredients
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