Grilled or pan-fried, steak combines with green beans, tomatoes, and blue cheese to make the perfect meal to celebrate summer's bounty.
Ingredients:
½ pound green beans
1½ cups arugula
1½ cups baby spinach
1 pint cherry tomatoes, halved
2 steaks
⅓ cup crumbled Bayley Hazen
½ cup olive oil
3 tablespoons balsamic vinegar, or more to taste
1 tablespoon dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, pressed or minced
salt and pepper to taste
In a small bowl, combine the vinegar, mustard, maple/honey and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Set aside. You will have extra dressing for another use.
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.
Brush steaks with olive oil and sprinkle with salt and pepper. If grilling, prepare barbecue (medium-high heat). If pan frying, preheat the pan until very hot and sear the steaks on first side. Flip and cook until desired doneness. (Roughly 4 minutes per side for medium rare) Cut steaks crosswise into strips.
Combine beans, arugula, baby spinach, and tomatoes in large bowl.
Toss salad with enough dressing to coat. Season to taste with salt and pepper.
Divide among 3 or 4 plates. Top each plate with steak strips and crumbled Bayley Hazen.
