Recipe and photo courtesy of the Wisconsin Beef Council.
Champagne Steak Salad with Blue Cheese
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.
Sprinkle with blue cheese. Drizzle with vinaigrette.