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Grilled Steak Salad with Green Beans & Blue Cheese

January 21, 2008

This is a great main-course salad for the summer, when the greens, cherry tomatoes, and green beans are all in season.

Adapted from Bon Appetit, June 2001.


1/2 pound slender green beans, trimmed

2 cups arugula or spinach (about 6 ounces)
2 cups cherry tomatoes, halved
1/2 cup pitted Kalamata olives or other brine-cured black olives, halved
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon dijon mustard

1 8- to 9-ounce New York strip steak

1/4 cup crumbled blue cheese


Cook the green beans in a pot of boiling, generously salted water until crisp-tender, about 3 minutes. Drain them in a colander and transfer them immediately to bowl of ice water — this stops the cooking and helps retain the bright green color. Drain and set aside.

Prepare a grill or grill pan (medium high heat). Combine the shocked beans, greens, tomatoes, and olives in large bowl. Whisk oil, vinegar and dijon mustard together in a separate small bowl.

Brush the steak with a little oil and season it with salt and pepper. Grill it to desired doneness, about 4 minutes per side for medium-rare. Cut the steak crosswise into strips.

Toss the salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 2 plates and arrange the steak strips on top. Sprinkle the crumbled blue cheese over the tops.

Makes 2 servings.

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