Simple and perfect are the only way to describe this fabulous salad. The steak, blue cheese and garden-fresh veggies meld beautifully with the honey-sweetened balsamic dressing.

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Ingredients

Directions

  • Cook green beans, covered, in a small amount of boiling salted water for 5 minutes or until just crisp-tender. Drain; set aside.

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  • For dressing: In a small mixing bowl combine balsamic vinegar, honey and 1/2 teaspoon cracked black pepper. Gradually whisk in the oil. Season to taste with salt.

  • Sprinkle steaks lightly with salt and ground pepper. Grill steaks on the rack of a covered charcoal or gas grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145° F) and 10 to 15 minutes for medium (160° F). (You may want to remove the steaks just before they reach the desired temperature; their internal temperature will rise 5 to 10 degrees more as they rest.) Let steaks stand 5 minutes. Thinly slice steaks diagonally across the grain.

  • Meanwhile, in a large bowl, combine mixed greens, green beans and tomatoes. Add half of the dressing; toss to coat. To serve, divide greens among 6 large salad plates. Arrange sliced steak on top of greens. Sprinkle with blue cheese. Pass remaining dressing.

Nutrition Facts

314 calories; 22 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 61 mg cholesterol; 272 mg sodium. 409 mg potassium; 9 g carbohydrates; 2 g fiber; 6 g sugar; 22 g protein; 0 g trans fatty acid; 798 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 23 mcg folate; 2 mcg vitamin b12; 87 mg calcium; 3 mg iron;

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