Grilled Steak Salad With Green Beans & Blue Cheese

20m
Prep Time
10m
Cook Time
30m
Ready In


"Traditional balsamic vinegar, from the Italian region of Emilia-Romagna, takes a minimum of twelve years to produce and can be very costly. However, you don't need to spend a lot if you're going to toss it with a salad, or use for cooking. One that is traditionally barrel-aged, then mixed with a lesser quality vinegar works very well and is typically about fifteen dollars. A good blue cheese such as Roquefort, Maytag, or Stilton would be wonderful here. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (355.1 g)
  • Calories 658
  • Total Fat - 54.8 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 69 mg
  • Sodium - 527.1 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 11.9 g
  • Sugars - 9.2 g
  • Protein - 18.8 g
  • Calcium - 284.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 27.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Make dressing from oil & vinegar, remove 2 T to small bowl.

Step 2

Season steak with salt & pepper, brush both sides with reserved dressing and grill about 4 minutes per side for medium-rare.

Step 3

Place green beans, arugula, tomatoes and olives in a large bowl; drizzle over the remaining dressing and toss to coat.

Step 4

Season with salt & pepper.

Step 5

Divide salad among individual plates, top each with steak strips and crumbled blue cheese.

Tips


No special items needed.

1 Reviews

Maito

Very yummy. I used half the oil at most. Everything goes together perfectly in this.

5.0

review by:
(17 Sep 2015)

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