Greek Steak & Green Bean Salad - Rachael Ray Every Day

Greek Steak & Green Bean Salad

Author:
Publish date:
Greek Steak & Green Bean Salad
  • 4Servings

Ingredients

  • 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

Preparation

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.