Ingredients

• 2 beef ranch steaks, cut 1-inch thick (about 8 ounces each)
• 1 pound green beans, trimmed
• 2 teaspoons crushed mixed peppercorns (black, white, pink and green)
• 2 medium red and/or yellow bell peppers, cut into quarters
• 1 package (5 ounces) mixed salad greens
• 1/2 cup crumbled blue cheese 
• For Pear-Pilsnerd Vinaigrette:
• 1/4 cup Pear-Pilsnerd beer
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground mixed peppercorns

Instructions

• 1. Bring 1-inch water to a boil in a medium saucepan. Add green beans, cover, and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.

• 2. Meanwhile, combine vinaigrette ingredients in small bowl, set aside.

• 3. Press 2 teaspoons peppercorns evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness. Grill peppers 7 to 11 minutes (gas grill times remain the same) or until crisp-tender, turning steaks and vegetables occasionally.

• 4. Carve steaks into thin slices. Cut peppers into 1-2-inch pieces. Season beef and

  vegetables with salt, as desired. Divide salad greens among four serving bowls; top with vinaigrette.