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Steak Salad with Green Beans, Tomatoes and Blue Cheese

September 20, 2013
by Shannon Hepburn

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!

Serves: 3-4
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.