Champagne Steak Salad with Blue Cheese

Grilled steak and peppers grace the top of this salad, which is spiked with a champagne vinaigrette

Champagne Steak Salad with Blue Cheese

Photos courtesy of Beef. It's What’s For Dinner

12 ingredients

4 servings

35 minutes

Nutrition information per serving, using ranch steaks: 306 Calories; 144 Calories from fat; 16g Total Fat (5 g Saturated Fat; 8 g Monounsaturated Fat;) 71 mg Cholesterol; 347 mg Sodium; 15 g Total Carbohydrate; 2.1 g Dietary Fiber; 25 g Protein; 3.3 mg Iron; 5.1 mg NE Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.8 mg Zinc; 36.9 mcg Selenium; 88 mg Choline.

Ingredients:

  • 2 Beef Ranch Steaks, cut 1 inch thick (about 8 ounces each

  • 1 pound green beans, trimmed
  • 2 teaspoons crushed mixed peppercorns (black, white, pink, and green
  • 2 medium red and/or yellow bell peppers, cut into quarters
  • 1 package (5 ounces) 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 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground mixed peppercorns

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Cooking:

1. Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.

2. Meanwhile, combine vinaigrette ingredients in small bowl; set aside.

3. Press 2 teaspoons peppercorns evenly onto beef Ranch Steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness. Grill peppers 7 to 11 minutes (gas grill times remain the same) or until crisp-tender, turning steaks and vegetables occasionally.

Cook's Tip: One pound beef Top Sirloin Steak, cut 1-inch thick may be substituted for Ranch Steaks. For charcoal, grill, covered, 11 to 15 minutes (for gas, grill, covered, 13 to 16 minutes) for medium rare to medium doneness, turning occasionally.

4. 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.

Source: beefitswhatsfordinner.com

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