Grilled Steak Salad with Green Beans and Blue Cheese

Name: Grilled Steak Salad with Green Beans and Blue Cheese
Yield: serves 4 to 6
Ingredients: 1 pound haricots verts or slender green beans, trimmed; 1/2 cup extra-virgin olive oil; 3 tablespoons balsamic vinegar; 3 (8-ounce) boneless rib-eye or sirloin steaks; Coarse salt and freshly ground black pepper; 6 cups arugula (about 6 ounces); 4 cups grape tomatoes, halved; 1 1/4 cups pitted kalamata or other brine-cured black olives; 1 cup crumbled blue cheese (about 3 1/2 ounces)

December 9, 2011

Traditional balsamic vinegar, from the Italian region of Emilia-Romagna, takes a minimum of twelve years to produce, and can be very costly. However, I don’t think you need to spend a lot if you’re going to toss it with a salad or use it for cooking. One that is traditionally barrel-aged, then mixed with a lesser-quality vinegar works very well and is typically about fifteen dollars. A good blue cheese, such as Roquefort, Maytag, or Stilton, would be wonderful here.

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