Grilled Steak Salad With Green Beans & Blue Cheese
Recipe: #1315
October 25, 2011
Categories: Salads, Steak, Cheese, Italian, Southern, Fathers Day, July 4th Labor Day, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Fresh Tomatoes, Beef Dinner, Italian Dinner, more
"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"."
Ingredients
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.