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.

Source: Midwest Living


Recipe Summary

20 mins
8 mins
28 mins


Ingredient Checklist


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

  • 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; fat 22g; cholesterol 61mg; saturated fat 6g; carbohydrates 9g; mono fat 13g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 22g; vitamin a 797.8IU; vitamin c 9.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 23mcg; vitamin b12 1.8mcg; sodium 272mg; potassium 409mg; calcium 87mg; iron 2.7mg.