Steakhouse Salad with Ribeye and Blue Cheese

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.