Blue Cheese Steaks with Grilled Zucchini Salad

By charlotteh371

4 servings

Ingredients

• 1/3 cup balsamic vinegar
• 1 tablespoon coarse-grain mustard
• 1 teaspoon honey
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/3 cup extra-virgin olive oil
• 1 piece (6 ounces) blue cheese, crumbled (about 1-1/2 cups)
• 4 bone-in shell steaks (about 1-3/4 pounds total, 1/2 inch thick)
• 2 zucchini, halved crosswise, then cut lengthwise into slices
• 6 ounces assorted baby leafy greens OR: packaged salad blend
• 1/2 red onion, halved and thinly sliced

Preparation

Step 1

1. In small bowl, whisk vinegar, mustard, honey, garlic, salt, pepper and thyme. Gradually whisk in oil until well blended. Stir in 1/2 cup crumbled cheese, mashing slightly. Remove 2/3 cup dressing to plastic food-storage bag. Add the shell steaks; seal. Turn to coat; marinate 10 minutes.

2. Prepare outdoor grill with hot coals, heat gas grill to hot, or heat oven broiler.

3. In bowl, gently toss zucchini and 2 tablespoons of remaining dressing.

4. Remove steaks from marinade. Grill or broil 2 minutes. Flip over. Top each with 1-1/2 tablespoons remaining crumbled cheese. Grill 2 minutes for medium-rare. Remove to platter.

5. Grill or broil zucchini slices until tender, about 2 minutes per side.

6. In bowl, toss together greens, zucchini, onion, remaining dressing and any remaining crumbled cheese. Serve salad alongside grilled steaks.