Steak Salad with Green Beans, Tomatoes and Blue Cheese
I agree with Mark Bittman when he says “…the period between Labor Day and Thanksgiving is the best time of year to cook — warm enough to grill and cool enough to braise, with the farmers’ market still an absolute paradigm of abundance.” Farmers To You is overflowing with goodness. Enjoy!
- ½ pound green beans
- 1½ cups arugula
- 1½ cups baby spinach
- 1 pint cherry tomatoes, halved
- ¾ cup pitted Kalamata olives or other brine-cured black olives, halved
- 2 steaks – Sirloin or NY Strip work well. You can also use Steak Tips or even sub Chicken or Turkey for another flavor
- ⅓ cup crumbled blue cheese
- 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, tomatoes, and olives 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 blue cheese.
EAT WELL AND BE WELL