STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE

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.

Category: Main Dish

Cuisine: American

Ready in 45 minutes
by skholt

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 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

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. Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl. 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. 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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