Grilled Steak Salad With Green Beans and Blue Cheese

Makes 6 servings

* 1 lb (450 g) slender green beans, trimmed

* 6 cups (1.5 L) baby arugula

* 4 cups (1 L) cherry tomatoes, halved

* 1 1/4 cups (310 mL) pitted kalamata olives, halved

* 1/2 cup PLUS 1 tbsp (125 mL PLUS 15 mL) olive oil, divided

* 3 tbsp (45 mL) balsamic vinegar

* Salt and freshly ground pepper

* 3 beef steaks, about 8 oz (225 g) each

* 1 cup (250 mL) crumbled blue cheese

1. In a pot of boiling salted water, cook the green beans until crisp-tender, about 4 minutes. Drain. Transfer the beans to a bowl of ice water to cool. Drain.

Prepare a grill or broiler to medium-high heat.

Combine the green beans, arugula, tomatoes and olives in a large bowl. Whisk 1/2 cup ( 125 mL) olive oil and the vinegar in a small bowl to blend. Season the dressing to taste with salt and pepper.

2. Brush the steaks with the remaining 1 tbsp (15 mL) olive oil; sprinkle them with salt and pepper. Grill the steaks to desired doneness. Transfer the steaks to a work surface; let stand for 5 minutes. Cut the steaks crosswise into thin strips.

3. Toss the salad with enough reserved dressing to coat. Divide the salad among 6 plates. Top with steak strips. Sprinkle cheese on top.

Approximate nutrition per serving: 503 calories, 36 g fat, 33 g protein, 14 g carbohydrates, 5 g fibre

-- The Bon Appetit Cookbook, by Barbara Fairchild (Wiley, $41.99)