Steak vinaigrette with vegetables recipe

Ingredients

• 1 lb of washed, trimmed green beans
• 2 pints of tomatoes, grape or cherry
• 1 tbsp of clarified butter, melted
• 1/4 tsp sea salt

• 3 steaks skirt, sirloin or ribeye
• Sea salt

• 1 shallot
• 3 tbsp red wine vinegar
• 1 garlic clove
• 6 tbsp olive oil
• 1 cup fresh basil
• ¼ tsp sea salt

1. Preheat oven to 425F.
2. Place tomatoes and green beans in large sized baking dish. Add sea salt and clarified butter. Combine by tossing.
3. Roast the vegetables for 18-20 minutes, till tomato skins start bursting and green beans become golden around edges.
4. Preheat grill on med-high. Season both sides of steaks with salt. Grill for two to three minutes on each side until done as you desire. Place steaks on plate. Allow to rest for 8-10 minutes.
5. Place oil, sea salt, basil, vinegar, garlic and shallot in blender. Blend till you have a smooth texture.
6. Cut steaks into strips against grain. Serve with the veggies, drizzled with basil vinaigrette.