It's Too Hot for Hot Food

It is days like this that my mother would declare we were having a "cold supper." Deviled eggs (really good), cold cuts for sandwiches, maybe some cole slaw, chips. The heat is causing a fair amount of lethargy about here, so I am copping out on the recipe of the week. Here is one lifted from the epicurious website. It is one that is sure to catch the eye of Mrs. Brave Astronaut. She's got a thing for bleu cheese.

GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.

• 1 pound slender green beans, trimmed
• 6 cups arugula (about 6 ounces)
• 4 cups cherry tomatoes, halved
• 1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
• 1/2 cup plus 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 3 8- to 9-ounce New York steaks
• 1 cup crumbled blue cheese

Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.

Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.

Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.

Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.