I know I may be in the serious minority here, but I like setting the clocks ahead an hour in the spring. I know, there’s the whole losing an hour of sleep thing, and the whole changing the time on the millions of clocks that we have around the house thing (not that I actually change them…that cough-cough sound you hear is the Southern husband.). But that extra hour of daylight means that I can once again work the grill into my dinner plans without feeling all guilty that I’m sending a certain someone outside to grill in the dark. So the very first day after the time changed, we cranked up the grill and had ourselves some steak and blue cheese salad!
Juicy grilled steak, creamy blue cheese, crisp tomatoes and string beans make a hearty salad!Click To TweetNow, this is the perfect thing for two hungry people to join forces on, because while one of you is outside tending the steak, the other one can be inside cooking up a mess of green beans, crumbling up a little blue cheese (get the good stuff!), cutting up a few cherry tomatoes, tearing up some lettuce (you can use any kind you like – I used frisee for the sheer prettiness of it!) and shaking up the super-quick dressing that is going to hold all this deliciousness together. Once the steak is done, let it sit for about 5 minutes before you slice it, and then all that is left it tossing it all together. We love this as a warm steak salad, but it’s perfectly good with the steak at room temperature or even cold.
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!
- 1/2 pound string beans, trimmed
- 1 – 1 1/2 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
- Blanch beans in boiling water for 2-3 minutes until bright green and still crisp, then cool in ice water. Set aside.
- 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.
- 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.
- Combine beans, lettuce and tomatoes in a large bowl and toss with dressing.
- 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!