Tossed Summer Steak Salad

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Medium

Appears in

Cooking

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

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