Skirt Steak & Bean Salad
Charred green beans and Fresh Express® Iceberg Garden Salad Blend make the perfect combination for this grilled steak salad.
Ingredients
- 1 (6-ounce) package Fresh Express® Iceberg Garden Salad Blend
- 1-1/2 pounds skirt steak
- Salt and pepper to taste
- 1 tablespoon olive oil
- 12 ounces green beans, trimmed and cut into 1-1/2-inch pieces
- 2 small garlic cloves, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup dried cherries
- 1/4 cup chopped almonds
Dressing Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 tablespoons sherry vinegar
- Salt and pepper to taste
Instructions
- Heat an outdoor or indoor grill to medium-high; oil the grill grate.
- Season steak with salt and pepper. Grill steak for four to five minutes a side or until meat reaches desired doneness (medium-rare is very pink in the center; medium is light pink in the center; well-done is brown throughout). Remove from the grill and let sit for 10 minutes; cut into 1/4-inch thick slices.
- Heat olive oil in a skillet. Cook the green beans, garlic and onion for two minutes or until beans are tender and charred in spots. Season with salt and pepper.
- Divide green beans evenly onto four plates; top with steak.
- Place Fresh Express® Iceberg Garden Salad Blend in a large bowl; add the cherries and almonds. Drizzle with dressing and toss to coat.
- Place salad next to the green beans and steak.
Dressing Instructions:
- Whisk all ingredients in a small bowl.