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Steak Salad with Blue Cheese Vinaigrette

Steak and blue cheese is a fabulous combination and here it is paired in a delicious summery salad. The addition of fresh green beans and chopped walnuts makes this a complete meal and it couldn’t be easier. The dressing is fresh with lemon zest and shallots and, of course, the blue cheese is the star.  Toast a sliced baguette on the grill and you’ll be quite happy!

Steak Salad with Blue Cheese Vinaigrette

1 sirloin steak
5 oz. green beans, trimmed (2 cups)
4 cups arugula
½ cup walnuts, roughly chopped
zest and juice of ½ lemon
3 tbs. walnut or olive oil
1 tbs. tarragon, chopped (optional)
1 small shallot, finely chopped
3-4 tbs. crumbled blue cheese (we used Danish Blue)

Season the steak well and cook on the grill for 3-4 minutes per side, or to your liking. Let sit for 10 minutes, then cut into slices.

Meanwhile, make the dressing by whisking the lemon zest and juice with the oil, tarragon, shallot, and seasoning. Stir in the cheese.

Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.

Divide the arugula between two plates and top with the beans, walnuts, steak slices, and dressing.

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