Monday's Leftovers: Grilled Steak Salad with Green Beans and Blue Cheese

by POPSUGAR Food 10

Mondays always seem to be my craziest days, work pulls me in multiple directions and the day goes by faster than I realize. This is why I try to make extra food on Sundays. This time it was an extra bit of Grilled Beef Sirloin and I'm pretty excited to turn it into a cold steak salad with green beans and blue cheese. To join me in a simple Monday meal, read more

If you have leftover steak like I do, you can either re-heat it in the microwave, over the stove or enjoy it cold.

Grilled Steak Salad with Green Beans and Blue Cheese
From Bon Appétit June 2001
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1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese

1. 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.
2. Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
3. Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
4. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

Makes 6 servings.