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:
2tablespoons olive oil
2tablespoons honey
2tablespoons Dijon mustard
3tablespoons 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.