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Jim Coleman Recipes

Grilled Steak Salad with Green Beans and Blue Cheese

For this recipe you will need:

  • 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 6 to 8oz hanger 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.

©2006 WHYY