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Bon Appétit

Grilled Steak Salad with Green Beans and Blue Cheese

4.4

(55)

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Grilled Steak Salad with Green Beans and Blue CheeseScott Peterson

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.

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

TagsSaladGreen BeanBean and LegumeVegetableArugulaLeafy GreensCherry TomatoTomatoOliveSteakBeefMeatBlue CheeseCheeseDairyMainDinnerGluten FreeNut FreeKetoEasyQuickWeeknight MealsGrillingBon Appétit