Traditional balsamic vinegar, from the Italian region of Emilia-Romagna, takes a minimum of twelve years to produce, and can be very costly. However, I don’t think you need to spend a lot if you’re going to toss it with a salad or use it for cooking. One that is traditionally barrel-aged, then mixed with a lesser-quality vinegar works very well and is typically about fifteen dollars. A good blue cheese, such as Roquefort, Maytag, or Stilton, would be wonderful here.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
Step 2
Meanwhile, prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels.
Step 3
To cook the beans, bring a large pot of salted water to a boil over high heat. Add the beans to the pot and cook until tender, 5 to 7 minutes. Drain well in a colander, then set the colander with the beans in the ice bath (to set the color and stop the cooking), making sure the beans are submerged. (By setting the colander in the ice bath, you won’t have to fish the beans out of the ice water.) Once chilled, remove the beans to the prepared plate to drain.
Step 4
To make the dressing, combine the oil and vinegar in a bowl. Remove 2 tablespoons of the dressing to a small bowl. Season the steaks with salt and pepper; brush both sides with the reserved 2 tablespoons of dressing.
Step 5
Grill the steaks to your desired doneness, about 4 minutes per side for medium-rare. Remove to a clean plate and set aside for 2 to 3 minutes to rest and let the juices redistribute. Slice the steaks crosswise into 1/4-inch strips.
Step 6
To serve, place the green beans, arugula, tomatoes, and olives in large bowl. Drizzle over the remaining dressing and toss to coat. Season with salt and pepper. Divide the salad among individual serving plates. Top each with some steak strips and crumbled blue cheese.
