Recipe and photo courtesy of the Wisconsin Beef Council.
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Ingredients
Salad:
- 2 (8 oz each) beef ranch (center-cut chuck) steaks cut 1-inch thick
- 1 lb green beans trimmed
- 2 tsp crushed mixed peppercorns (black, white, pink, and green)
- 2 medium red and/or yellow bell peppers cut into quarters
- 1 pkg (5 oz) mixed salad greens
- 1/2 cup thinly sliced red onion
- 1/4 cup crumbled blue cheese
Vinaigrette:
- 1/4 cup champagne or white wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp freshly ground mixed peppercorns
Ingredients
Salad:
Vinaigrette:
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Instructions
- Preheat grill to medium heat.
- In a medium saucepan, bring 1-inch water to a boil.
- Add green beans, cover and cook for 4–5 minutes, or until crisp-tender. Drain; set aside.
- In a small bowl, combine vinaigrette ingredients together; set aside.
- Press peppercorns evenly onto beef steaks.
- Place steaks on grill and arrange peppers around steaks.
- Grill steaks for 12–16 minutes, to desired doneness (130–135 degrees for medium rare and 140–145 degrees for medium doneness).
- Grill peppers for 7–11 minutes, or until crisp-tender; turning steaks and peppers occasionally.
- Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces.
- Season beef and vegetables with salt, as desired.
- Divide salad greens among four serving bowls; top evenly with vegetables.
- Arrange beef on salad.
- Sprinkle with blue cheese. Drizzle with vinaigrette.
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