Steak With Three Bean And Feta Salad - cooking recipe

Ingredients

1 lb ribeye steaks, trimmed of fat
None None Olive oil, for brushing
2 cups canned three bean salad, rinsed
1 jar (7 oz) roasted peppers, drained and cut into strips
1/4 cup pitted kalamata olives
4 oz feta cheese, cubed
2 cups baby arugula leaves
1 None red onion, thinly sliced
None None Crusty bread, to serve
None None FOR THE DRESSING
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp coarse grain mustard
1 tbsp honey or maple syrup

Preparation

Preheat a grill pan or heavy-bottomed skillet on high heat. Brush both sides of steaks lightly with oil. Cook 2 mins on each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
Meanwhile, toss remaining salad ingredients in a large bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Slice steak across grain. Add to salad with dressing; toss to coat well. Serve with bread.