Steakhouse Salad Suzie Lilly Ott   From Every Day with Rachael Ray August 2008 SERVES 2 Prep Time: 20 min Cook Time: 25 min 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1 baguette, cut into cubes (2 cups) 1/2 pound yellow string beans 4 cups baby spinach One 1 1/2-inch-thick boneless strip steak (about 12 ounces) Salt and pepper 1/3 cup crumbled blue cheese (about 2 ounces) 1/4 cup buttermilk 1/3 cup mayonnaise 2 teaspoons white wine vinegar 1. Preheat the oven to 375°. In an ovenproof skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the bread cubes and toss to coat; transfer to the oven and bake until golden, about 10 minutes. 2. Meanwhile, in a medium saucepan of boiling water, cook the beans until crisp-tender, about 2 minutes; drain and let cool. Transfer to a bowl. Add the spinach and toss. 3. Preheat an outdoor grill or grill pan to medium-high. Season the steak with salt and pepper. Grill for 6 minutes on each side for mediumrare; cool, then thinly slice. 4. Meanwhile, in a small bowl, mash the blue cheese and buttermilk until no large clumps remain. Whisk in the mayonnaise and vinegar; season with pepper. Divide the spinach, green beans, steak slices and croutons between 2 plates. Drizzle the blue cheese dressing on top.

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