Steak With Three Bean And Feta Salad

• 1 lb ribeye steaks, trimmed of fat
• None None Olive oil, for brushing
• 2 cups canned three bean salad, rinsed
• 1 jar (7 oz) roasted peppers, drained and cut into strips
• 1/4 cup pitted kalamata olives
• 4 oz feta cheese, cubed
• 2 cups baby arugula leaves
• 1 None red onion, thinly sliced
• None None Crusty bread, to serve
• None None FOR THE DRESSING
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp coarse grain mustard
• 1 tbsp honey or maple syrup

1. Preheat a grill pan or heavy-bottomed skillet on high heat. Brush both sides of steaks lightly with oil. Cook 2 mins on each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
2. Meanwhile, toss remaining salad ingredients in a large bowl.
3. For the dressing, whisk all ingredients in a small bowl. Season to taste.
4. Slice steak across grain. Add to salad with dressing; toss to coat well. Serve with bread.

ribeye, olive oil, three bean salad, peppers, olives, feta cheese, baby arugula, red onion, crusty bread, dressing, olive oil, red wine vinegar, grain mustard, honey

Taken from recipes-plus.com/api/v2.0/recipes/26968 (may not work)