Recipe: Grilled Steak Salad with Green Beans and Blue Cheese

GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE

1 pound slender green beans, trimmed
6 cups baby arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives, halved
1/2 cup plus 1 tablespoon olive oil, divided
3 tablespoons balsamic vinegar
Freshly ground pepper
3 (8- to 9-ounce) strip loin steaks
1 cup crumbled blue cheese (about 4 ounces)

In a pot of boiling salted water, cook the green beans until crisp-tender, about 4 minutes. Drain. Transfer the beans to a bowl of ice water and cool. Drain.

Prepare a grill to medium-high heat. Combine the green beans, arugula, tomatoes and olives in a large bowl. Whisk olive oil and vinegar in a small bowl to blend. Season the dressing to taste with salt and pepper.

Brush the steaks with the remaining 1 tablespoon olive oil; sprinkle them with salt and pepper. Grill to desired doneness, about 1 1/2 minutes on the first side and 1 minute on the second side for medium rare. Transfer the steaks to a work surface; let stand 5 minutes. Cut the steaks crosswise into thin strips.

Toss the salad with enough dressing to coat. Divide the salad among six plates. Top with steak strips. Sprinkle cheese over.

Makes 6 servings
Source: The Bon Appetit Cookbook