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Steak Salad w/ Green Beans & Blue Cheese




Source of Recipe


epicurious






Recipe Introduction


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.





List of Ingredients



• 1/4 cup whole almonds (about 1-1/2ounces)
  
• 4 teaspoons low-sodium soy sauce
  
• 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
  






Instructions



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.
   
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.
   
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.
   
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.
   






Final Comments


Makes 6 servings