Champagne Steak Salad with Blue Cheese
(8 oz each)
beef ranch (center-cut chuck) steaks
cut 1-inch thick
crushed mixed peppercorns
(black, white, pink, and green)
red and/or yellow bell peppers
cut into quarters
pkg (5 oz)
mixed salad greens
thinly sliced red onion
crumbled blue cheese
champagne or white wine vinegar
freshly ground mixed peppercorns
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.