Recipes Ingredients Meat & Poultry Beef Recipes Steak Salad with Goat Cheese 3.6 (25) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling. Ingredients 1 tablespoon Dijon mustard 1 tablespoon grainy mustard 2 tablespoons white-wine vinegar 2 tablespoons olive oil coarse salt and ground pepper 1 pound skirt steak, cut crosswise into 2 equal pieces ½ pound green beans, trimmed 2 medium heads red-leaf lettuce, torn into bite-size pieces 2 plum tomatoes, halved and thinly sliced 4 ounces goat cheese, crumbled Directions In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise. Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well. In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese. Rate it Print