Blue Cheese Steaks with Grilled Zucchini Salad

 Pungent blue cheese and beef complement each other. To achieve that great flavor combo, these steaks are briefly marinated in a blue cheese dressing before grilling.

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
 

Directions

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.

Tip

    *Tip:

    Line grill with a layer of foil for easier cleanup.

nutrition information

Per Serving: 

cal. (kcal) 596, 

Fat, total (g) 41, 

chol. (mg) 117, 

sat. fat (g) 14, 

carb. (g) 13, 

fiber (g) 2, 

pro. (g) 43, 

sodium (mg) 1064, 

Percent Daily Values are based on a 2,000 calorie diet
 

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