Home

About

Recipes

Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews

Listen

Archive

WHYY 91FM

 

 

 

 

 

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