Recipe(tried): Grilled Steak Salad with Green Beans and Blue Cheese for Marian/TX

Hi Marian:-) How about a main dish salad for your DH? We think that this recipe is wonderful. You can change the choice of lettuce and steak if you like. I think I used mesclun when I made it. I also used gorgonzola cheese, and, if your husband doesn't like kalamata olives, just omit them. Send the dressing on the side (so the lettuce doesn't get soggy), and a good hunk of French bread or a nice roll with or without butter.

GRILLED 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.

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

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.

Makes 6 servings
Source: Bon Appetit, June 2001