Grilled Steak Salad with Green Beans and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad. Ingredients:
1 pound slender green beans, trimmed |
6 cups arugula (about 6 ounces) |
4 cups cherry tomatoes, halved |
1 1/4 cups pitted kalamata olives or other brine-cured black olives, halved |
1/2 cup plus 1 tablespoon olive oil |
3 tablespoons balsamic vinegar |
3 8- to 9-ounce new york steaks |
1 cup crumbled blue cheese |
Directions:
1. Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
2. Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
3. Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
4. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
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