Grilled Steak & Blue Cheese Salad

Main Ingredient: Black Canyon® Angus Beef Ranch Steaks
Servings: 4



2 Black Canyon® Angus 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
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


  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.
  1. Meanwhile, combine vinaigrette ingredients in small bowl; set aside.
  1. Press 2 teaspoons peppercorns evenly onto 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.
  1. 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.

Nutritional Information

Nutrition information per serving: 306 Calories; 16 g 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 Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.8 mg Zinc; 36.9 mcg Selenium; 88 mg Choline.

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