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1
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.
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2
Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).
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3
Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
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4
Meanwhile, prepare an ice-water bath by filling a large bowl with ice and water.
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5
Line a plate with paper towels.
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6
To cook the beans, bring a large pot of salted water to a boil over high heat.
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7
Add the beans to the pot and cook until tender, 5 to 7 minutes.
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8
Drain well in a colander, then set the colander with the beans in the ice bath (to set the color and stop the cooking), making sure the beans are submerged.
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9
(By setting the colander in the ice bath, you wont have to fish the beans out of the ice water.)
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10
Once chilled, remove the beans to the prepared plate to drain.
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11
To make the dressing, combine the oil and vinegar in a bowl.
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12
Remove 2 tablespoons of the dressing to a small bowl.
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13
Season the steaks with salt and pepper; brush both sides with the reserved 2 tablespoons of dressing.
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14
Grill the steaks to your desired doneness, about 4 minutes per side for medium-rare.
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15
Remove to a clean plate and set aside for 2 to 3 minutes to rest and let the juices redistribute.
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16
Slice the steaks crosswise into 1/4-inch strips.
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17
To serve, place the green beans, arugula, tomatoes, and olives in large bowl.
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18
Drizzle over the remaining dressing and toss to coat.
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19
Season with salt and pepper.
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20
Divide the salad among individual serving plates.
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21
Top each with some steak strips and crumbled blue cheese.
