1. Cook green beans in boiling salted water until crisp-tender, about 4 minutes. Drain. Immediately plunge into ice water. Drain when cooled.
2. Preheat grill pan or grill to medium-high (350°F to 400°F). In a large bowl combine beans, arugula, tomatoes and olives. For dressing, whisk together ½ cup of the oil plus vinegar in a small bowl. Set aside.
3. Brush steaks with remaining 1 tablespoon oil; season with salt and pepper to taste. Place steaks on grill. Grill 4 to 5 minutes per side (145°F for medium-rare) or to desired doneness. Remove from grill and let stand 5 minutes before slicing across the grain into strips.
4. Toss green bean salad with enough dressing to coat. Season to taste with salt and pepper. Place salad on 6 individual plates. Top with steak strips, sprinkle with cheese, and serve.
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