Pretty Dishes


Grilled Steak Salad
June 6, 2010, 11:12 am
Filed under: Recipes

Every so often I will get a craving for a really great steak salad, especially as the warm weather arrives. It’s substantial enough for a lunch or dinner entrée, but it leaves you feeling lightly sated instead of overstuffed.

There are also so many options for steak preparation (herb rubs or marinating), toppings (kalamata olives, green beans, onions), and dressings (any number of vinaigrettes, Catalina, blue cheese) that the base recipe is infinitely flexible and fresh.

Even though I did not include green beans in the salad I photographed (my local grocery didn’t have good ones yet), they were listed in the original recipe and do make a nice addition. The dressing is extremely simple and really lets the fresh vegetables and warm steak shine. Enjoy with a nice red wine on your patio.

Grilled Steak Salad with Blue Cheese

3/4 pound slender green beans, trimmed
4 cups (about 4 ounces) mixed greens or arugula
2 cups cherry tomatoes, halved
1/4 cup plus 1 tablespoon olive oil, divided
1 1/2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Two 8-ounce New York steaks
3/4 cup crumbled blue cheese

Cook the green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then transfer to bowl of ice water and cool. Drain and reserve.

Preheat the broiler or prepare the grill (medium-high heat). Combine the green beans, greens, and tomatoes in a large bowl. Whisk together the 1/2 cup oil and the vinegar in a small bowl.

Brush the steaks with the remaining oil, then season with salt and pepper. Broil or grill to desired doneness, 4 to 5 minutes per side for medium-rare. Let the steaks rest for a few minutes after cooking. Slice them crosswise into strips.

Toss the salad with enough dressing to coat. Season to taste with salt and pepper. Divide the salad among 4 plates. Top with the sliced steak. Sprinkle blue cheese over and serve.

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