Grilled Steak Salad with Green Beans and Blue Cheese

• 1 pound haricots verts or slender green beans, trimmed
• 1/2 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 3 (8-ounce) boneless rib-eye or sirloin steaks
• Coarse salt and freshly ground black pepper
• 6 cups arugula (about 6 ounces)
• 4 cups grape tomatoes, halved
• 1 1/4 cups pitted kalamata or other brine-cured black olives
• 1 cup crumbled blue cheese (about 3 1/2 ounces)

1. Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.
2. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).
3. Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
4. Meanwhile, prepare an ice-water bath by filling a large bowl with ice and water.
5. Line a plate with paper towels.
6. To cook the beans, bring a large pot of salted water to a boil over high heat.
7. Add the beans to the pot and cook until tender, 5 to 7 minutes.
8. Drain well in a colander, then set the colander with the beans in the ice bath (to set the color and stop the cooking), making sure the beans are submerged.
9. (By setting the colander in the ice bath, you wont have to fish the beans out of the ice water.)
10. Once chilled, remove the beans to the prepared plate to drain.
11. To make the dressing, combine the oil and vinegar in a bowl.
12. Remove 2 tablespoons of the dressing to a small bowl.
13. Season the steaks with salt and pepper; brush both sides with the reserved 2 tablespoons of dressing.
14. Grill the steaks to your desired doneness, about 4 minutes per side for medium-rare.
15. Remove to a clean plate and set aside for 2 to 3 minutes to rest and let the juices redistribute.
16. Slice the steaks crosswise into 1/4-inch strips.
17. To serve, place the green beans, arugula, tomatoes, and olives in large bowl.
18. Drizzle over the remaining dressing and toss to coat.
19. Season with salt and pepper.
20. Divide the salad among individual serving plates.
21. Top each with some steak strips and crumbled blue cheese.

verts, extravirgin olive oil, balsamic vinegar, salt, arugula, grape tomatoes, black olives, blue cheese

Taken from www.epicurious.com/recipes/food/views/grilled-steak-salad-with-green-beans-and-blue-cheese-380301 (may not work)