Champagne steak salad with blue cheese

Enjoy delicious Texas beef with this special salad, presented by The Texas Beef Council's Shalene McNeill.

ChampagneSteak Salad with Blue Cheese


2 beef shoulder center (ranch) steaks, cut1 inch thick (about 8 ounces each)

1 pound green beans, trimmed

2 teaspoons crushed mixed peppercorns(black, white, pink and green)

2 medium red and/or yellow bell peppers,cut into quarters

1 package (5 ounces) mixed salad greens

1/2 cup thinly sliced red onion

1/4 cup crumbled blue cheese


1/4 cup champagne or white wine vinegar

2 tablespoons olive oil

2 tablespoons maple syrup

1/4 teaspoon salt

1/4 teaspoon freshly ground mixedpeppercorns


  1. Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.
  1. Meanwhile, combine vinaigrette ingredients in small bowl; set aside.
  1. Press 2 teaspoons peppercorns evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness. Grill peppers 7 to 11 minutes (Gas grill times remain the same.) or until crisp-tender, turning steaks and vegetables occasionally.
  1. Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces. Season beef and vegetables with salt, as desired. Divide salad greens among four serving bowls; top evenly with vegetables. Arrange beef on salad. Sprinkle with blue cheese. Drizzle with vinaigrette.


  • Witha busy schedule, it's easy to slip into unhealthy eating habits.  Try grilling an extra steak or two.  Keep the steaks refrigerated and have themready to throw in a pita, on a taco or stack on top of another salad later inthe week.
  • Thisrecipe is perfect for grilling both outdoors on a gas or charcoal grill or anindoor grill or grill pan.