1 bag Fresh Express Iceberg Garden
1 1/4 pounds skirt steak, cut into 4 pieces and patted dry
Coarse salt and ground pepper
1 Tbsp. extra-virgin olive oil
3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
2 small garlic cloves, thinly sliced
1/2 red onion slivered
1/4 cup. dried cherries
1/4 cup chopped almonds
2 Tbsp. extra-virgin olive oil
2 Tbsp. honey
2 Tbsp. Dijon mustard
3 Tbsp. sherry vinegar
Prepare your grill with a hot fire or heat an indoor grill pan over medium high heat.
In a medium bowl combine 2 tablespoons of the olive oil, honey, Dijon and the Sherry vinegar, and whisk to combine and season with salt and pepper, set aside till you are ready to build your salad.
Prepare steak & salad:
Season steak with salt and pepper and set aside till fire or pan is hot. Cook steak 3 to 5 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest.
Heat a medium sauté pan along with 1 tablespoon oil. Once the oil is hot add the green beans, slivered garlic, onions and cook 2 minutes until beans have some toasted "blistered" spots. Remove from heat; season to taste with salt and pepper and divide among four plates. Thinly slice steak against the grain and fan atop the blistered beans.
Quickly toss the Fresh Express Iceberg Garden salad with the dried cherries and almonds in the dressing and place alongside the beans.