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Salad gives steak a new appeal


August 10, 2005 - My supermarket has been selling French green beans or harcort verts for several months to my delight for the past several months. They are not always available but when they are I snatch them up.

I like them because they are real skinny and have a better texture than the the kind I grew up eating. This recipe is an homage to my grown-up taste buds because it features things I was never exposed to as a child bluue cheese, Kalamata olives, cherry tomatoes, harcort verts and arugula. True, I've always eaten steaks, but never like this until I was old enough to think for myself.

Steakhouse Blues

1 pound harcort verts

6 cups arugula

4 cups cherry tomatoes, halved

1 pitted Kalamata olives

cup olive oil

1 tablespoon olive oil

3 tablespoons balsamic vinegar

3 New York strip steaks

1 cup blue cheese, crumbled

Cook green beans in a pot of boiling water for four minutes then drain and transfer to ice water to stop cooking. Drain again.

Prepare grill.

Combine beans, arugula, tomatoes and olives in a large bowl. Whisk cup oil and vinegar in a small bowl.

Brush steaks with remaining tablespoon of oil; sprinkle with salt and pepper. Place on grill for five minutes per side or until done. Cut steaks into strips.

Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among plates and top with steak strips. Top plate with blue cheese.

  • Pitch It & Forget It
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