Steak Salad

By Ellie

3 Person

25 Minutes

0 Calories

This is a great main-course salad for the summer, when the greens, cherry tomatoes, and green beans are all in season. When buying green beans, look for the skinniest ones, they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad. Enjoy!

Ingredients

Vinaigrette

Pepper
Salt
1 Garlic clove, pressed or minced
1 tsp. Maple syrup
1 tsp. Dijon mustard
3 tbsp. Balsamic vinegar
1/2 cup Olive oil

1/3 cup Crumbled blue cheese
1 pound Sirloin
3/4 cup Pitted kalamata olives
1 pint Cherry tomatoes, halved
1 1/2 cups Baby spinach
1 1/2 cups Arugula
1/2 pound Green beans

Method

01

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.
02

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.
03

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.
04

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.

Related Tags

Thanksgiving Green Beans Recipes

Steak Salad

4.0

( By Ellie )

01 Information

Grade easy
Serving 3 servings
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

02 Ingredients

Vinaigrette

Pepper

Salt

1 Garlic clove, pressed or minced

1 tsp. Maple syrup

1 tsp. Dijon mustard

3 tbsp. Balsamic vinegar

1/2 cup Olive oil

1/3 cup Crumbled blue cheese

1 pound Sirloin

3/4 cup Pitted kalamata olives

1 pint Cherry tomatoes, halved

1 1/2 cups Baby spinach

1 1/2 cups Arugula

1/2 pound Green beans

03 Method

Step 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.

Step 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.

Step 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.

Step 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.

04 Author