Tossed Summer Steak Salad

Name: Tossed Summer Steak Salad
Yield: Makes 4 Main-Course Servings
Cuisine: United States
Ingredients: Two ¾-pound strip steaks or flank steaks, seasoned with salt and pepper and rubbed with olive oil; 2 hard-boiled eggs, peeled, and each cut into 4 wedges; 4 tomatoes, peeled if desired and each cut into 6 or 8 wedges; 12 anchovy fillets, well drained (optional); 1 handful of nasturtium flowers or other edible flowers (optional); ½ pound haricots verts or small regular green beans, ends trimmed; 2 bunches arugula; ½ cup pitted dark olives such as Niçoise; 1 bunch basil; Salt; Wine vinegar; Pepper; Oil

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

Because you are slicing the meat, you don’t have to use the most expensive cut. You can get by with London broil, which nowadays is usually chuck, flank, or sirloin steak. If you want to use a more luxurious cut, buy a New York steak, either a shell (with the bone) or a strip (without the bone).

Ingredients

½ pound haricots verts or small regular green beans, ends trimmed
2 bunches arugula

Americas
United States
Fish course
Main course
Pescatarian
Gluten-free
Summer

Method

Build a hot charcoal fire with the coals 3 to 4 inches away from the grill rack. Use enough charcoal to make a double layer large enough for both steaks. Or, preheat a gas grill to high.

Bring a saucepan filled with water to a boil, add the beans, and boil for 5 to 8 minutes, or until you feel only the slightest crunch when you bite into one. Drain in a colander and rinse with cold wate