This is a recipe that we’ll adapt and enjoy all through the summer – you can sub in fresh quartered tomatoes when they come into your local farm stand, and feta will work just fine instead of blue cheese, etc etc….but it was a pretty fine way to kick off the whole “spring ahead” thing. Even if there IS still snow surrounding the grill. And other things.
Happy grilling-while-it’s-still-light-outside spring!
Serves: 4-6 servings
- ½ pound string beans, trimmed
- 1 - 1½ pounds sirloin steak
- 1 head lettuce, torn into bite sized pieces (romaine or frisee both work well)
- 1 pint cherry tomatoes
- 4 ounces crumbled blue cheese
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoons olive oil
- Salt and freshly ground pepper
- 1. Blanch beans in boiling water for 2-3 minutes until bright green and still crisp, then cool in ice water. Set aside.
- 2. Grill steak until done to your liking, about 4-5 minutes on each side for medium rare. Let rest under foil for 5 minutes, then slice against the grain into thin slices.
- 3. Combine vinegar, mustard and olive oil in a mason jar or other jar with tight-fitting lid. Shake vigorously until combine, then season to taste with salt and pepper.
- 5. Combine beans, lettuce and tomatoes in a large bowl and toss with dressing.
- 6. Divide among plates, top with sliced steak and sprinkle with blue cheese. Grind a little more pepper on top. Can be served with steak being warm or cold, your choice!