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Grilled, Salads

Grilled steak salad with green beans and blue cheese

Grilled steak salad with green beans and blue cheese
Los Angeles Times

Bon Appetit is 50 years old, and Barbara Fairchild, the magazine's editor in chief, is celebrating. She'll be playing hostess this weekend at a splashy series of events called the Bon Appetit Culinary and Wine Focus Beverly Hills. There will ... Read more

Total time: 35 minutes | Serves 6
  • Salt
  • 1 pound slender green beans, trimmed
  • 6 cups baby arugula (about 6 ounces)
  • 4 cups cherry tomatoes, halved
  • 1 1/4 cups pitted Kalamata olives, halved
  • 1/2 cup plus 1 tablespoon olive oil, divided
  • 3 tablespoons balsamic vinegar
  • Freshly ground pepper
  • 3 (8- to 9-ounce) strip loin steaks
  • 1 cup crumbled blue cheese (about 4 ounces)

Step 1In a pot of boiling salted water, cook the green beans until crisp-tender, about 4 minutes. Drain. Transfer the beans to a bowl of ice water and cool. Drain.

Step 2Prepare a grill (to medium-high heat). Combine the green beans, arugula, tomatoes and olives in a large bowl. Whisk olive oil and vinegar in a small bowl to blend. Season the dressing to taste with salt and pepper.

Step 3Brush the steaks with the remaining 1 tablespoon olive oil; sprinkle them with salt and pepper. Grill the steaks to desired doneness, about 1 1/2 minutes on the first side and 1 minute for the second side for medium rare. Transfer the steaks to a work surface; let stand 5 minutes. Cut the steaks crosswise into thin strips.

Step 4Toss the salad with enough dressing to coat. Divide the salad among six plates. Top with steak strips. Sprinkle cheese over.

Note: From "The Bon Appetit Cookbook" by Barbara Fairchild. French green beans called haricots verts are perfect for this salad, but if you can't find them, look for the skinniest American green beans you can find. The recipe does not indicate thickness of steaks. We used steaks about one-half- to three-fourths-inch thick and changed the grilling time accordingly for medium rare.


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