Grilled Strip Steak with Blistered Tomatoes and Green Beans
['1 1/2 lb. runner beans, green beans, and/or haricots verts, trimmed', '9 Tbsp. extra-virgin olive oil, divided, plus more', 'Kosher salt', '3 cups Sun Gold tomatoes, divided', '3 (1"–1 1/2"-thick) strip steaks (about 2 1/4 lb.), patted dry', '2 Tbsp. smoked paprika', '1 Fresno chile, very thinly sliced', '1 large shallot, thinly sliced into rounds, rinsed', '1 garlic clove, finely grated', '3 Tbsp. red wine vinegar', '1 1/2 cups coarsely torn basil']
Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. 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 Tbsp. 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 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 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 chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
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