- 4 ribeye steaks (each 1-inch thick)
- 3 tablespoons store-bought Greek vinaigrette
- 3/4 pound green beans, trimmed
- 8 ounces cherry tomatoes, halved
- 2 ounces crumbled feta
Bring large pot of salted water to boil. Brush steaks all over with 1 1/2 tbsp. vinaigrette; season. Grill over medium-high, turning once, until browned, 10 minutes for medium-rare. Transfer to cutting board; let rest 10 minutes. Boil green beans, 3 minutes; drain. Transfer to bowl of ice water to chill; drain. Place in large bowl and toss with tomatoes, feta and 1 1/2 tbsp. vinaigrette; season. Serve with steak.