Sonoma Ranch Steak Salad

Name: Sonoma Ranch Steak Salad
Total time: 35 min
Ingredients: 3 beef Chuck Arm Steaks, cut 1 inch thick (about 8 ounces each); 3 cups loosely packed fresh spinach; 1-3/4 cups frozen butter beans, thawed; 2 tablespoons fresh lemon juice; 1 clove garlic, chopped; 1/2 teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil, divided; 1 pint red and yellow cherry, grape or teardrop tomatoes, cut in half or quartered, if large; 1/2 cup feta cheese, crumbled; 1/2 cup Kalamata olives, cut in half; 3 tablespoons thinly sliced fresh basil; 1 teaspoon red wine vinegar; Fresh basil (optional); 1 tablespoon smoked paprika; 1 tablespoon finely chopped fresh rosemary; 3/4 teaspoon grated lemon peel; 1 clove garlic, minced; 1/4 teaspoon freshly ground black pepper

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Grilled beef Chuck Arm Steaks are paired with a hearty spinach bean puree and topped with a fresh tomato olive salad. Try this recipe.

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Ingredients

3 beef Chuck Arm Steaks, cut 1 inch thick (about 8 ounces each)
3 cups loosely packed fresh spinach
1-3/4 cups frozen butter beans, thawed
2 tablespoons fresh lemon juice
1 clove garlic, chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 pint red and yellow cherry, grape or teardrop tomatoes, cut in half or quartered, if large
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives, cut in half
3 tablespoons thinly sliced fresh basil
1 teaspoon red wine vinegar
Fresh basil (optional)
1 tablespoon smoked paprika
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon grated lemon peel
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper